How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°C

A starting point based on this bean's roast level. Open Tazzina to dial in the grind on your grinder.

About this bean

Roast level
Light · 2/10
Type
Single origin
Origin
Jagra, Chikmagalur, India
Process
Anoxic Natural
Tasting notes
ChocolateStrawberrySpice
Varietal
Chandragiri
Species
Arabica
Altitude
1300–1400 masl
Farm
Gundikhan Estate
Producer
Saif Ulla
Importer
Osito
Best for
Espresso
About
Anoxic natural Chandragiri from Gundikhan Estate in Chikmagalur, India, part of the Kaadkaapi project, sold for espresso.

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FAQ

Where does India Kaadkaapi Gundikhan Anoxic Natural come from?

India Kaadkaapi Gundikhan Anoxic Natural comes from Jagra, Chikmagalur, India. It is a Anoxic Natural coffee. It grows at 1300–1400 masl.

What does India Kaadkaapi Gundikhan Anoxic Natural taste like?

Friedhats Coffee Roasters lists chocolate, strawberry and spice.

How do I brew India Kaadkaapi Gundikhan Anoxic Natural?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°C (200°F). Grind depends on your grinder, so there is no single number: Tazzina translates the community grind to your grinder, or guides you to it by taste.

What is Tazzina?

Tazzina is a free iPhone and iPad app for coffee. Save a brew for every bean, grinder, and brew method, dial it in with guided steps, and repeat the cups you love.