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
Western Province, Rwanda
Process
Anaerobic Natural
Tasting notes
BlackberryVermouthRaspberry
Varietal
Red Bourbon
Species
Arabica
Altitude
1700–1900 masl
Best for
Filter
About
A 72-hour anaerobic natural from producer Willy's Murundo plot. Sweet and funky, yet clean and elegant, with a long aftertaste.

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FAQ

Where does Rwanda Murundo come from?

Rwanda Murundo comes from Western Province, Rwanda. It is a Anaerobic Natural coffee. It grows at 1700–1900 masl.

What does Rwanda Murundo taste like?

HAYB lists blackberry, vermouth and raspberry.

How do I brew Rwanda Murundo?

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.