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
Mallandur, Chikmagalur, Karnataka, India
Processes
Yeast InoculatedWashed
Tasting notes
TangerineCorianderWhite tea
Varietal
S795
Species
Arabica
Altitude
850–1125 masl
Farm
Ginimao Estate
Producer
Steven Rebello
About
S-795 from Ginimao Estate in the Bababudangiri range, run by Steven Rebello under a dense shade canopy. The parchment is inoculated with baker's yeast for about 18 hours of dry fermentation, then washed and dried for about 15 days.

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FAQ

Where does Ginimao come from?

Ginimao comes from Mallandur, Chikmagalur, Karnataka, India. It is a Yeast Inoculated and washed coffee. It grows at 850–1125 masl.

What does Ginimao taste like?

HEX Coffee Roasters lists tangerine, coriander and white tea.

How do I brew Ginimao?

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.