How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Nyamasheke, Western Province, Rwanda
Process
Anaerobic Natural
Tasting notes
GrapeMolassesDark chocolateOrange peelTea
Varietal
Bourbon
Species
Arabica
Altitude
1800–2100 masl
Producer
Gasharu Coffee
Best for
Filter
About
Past-crop natural anaerobic Bourbon from Gasharu Coffee in Nyamasheke, Rwanda, fermented for 100 hours and dried for over 30 days. Roasted for filter only. Grape, tart molasses and dessert chocolate with a tea-like body and a light bitter orange peel finish.

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FAQ

Where does Gasharu come from?

Gasharu comes from Nyamasheke, Western Province, Rwanda. It is a Anaerobic Natural coffee. It grows at 1800–2100 masl.

What does Gasharu taste like?

Good Coffee Micro Roasters lists grape, molasses, dark chocolate, orange peel and tea.

How do I brew Gasharu?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.