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
Embu, Kenya
Process
Washed
Tasting notes
BlackcurrantLemonRhubarbBlack tea
Varietals
SL28SL34Ruiru 11Batian
Species
Arabica
Altitude
1700–1900 masl
Farm
Kianyangi Factory
Producer
Kianyangi Factory
Best for
Espresso & filter
About
Kenyan peaberry washed at Kianyangi Factory in Embu, dried on raised beds. Blackcurrant, lemon, rhubarb and black tea with a juicy acidity.

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FAQ

Where does Kianyangi come from?

Kianyangi comes from Embu, Kenya. It is a washed coffee. It grows at 1700–1900 masl.

What does Kianyangi taste like?

Gardelli Specialty Coffees lists blackcurrant, lemon, rhubarb and black tea.

How do I brew Kianyangi?

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.