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
Muyinga, Burundi
Process
Anaerobic Natural
Tasting notes
KiwiKumquatStrawberryDark chocolate
Varietal
Red Bourbon
Species
Arabica
Altitude
1600–1750 masl
Best for
Filter
About
Red Bourbon from Muyinga in northern Burundi, delivered by small producers to the Nyagishiru and Busasa washing stations and grown at 1600-1750 masl. Natural anaerobic, light roast. Kiwi, kumquat, strawberry and dark chocolate. Cupping score 87/100.

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FAQ

Where does Muyinga come from?

Muyinga comes from Muyinga, Burundi. It is a Anaerobic Natural coffee. It grows at 1600–1750 masl.

What does Muyinga taste like?

Jacobsen og Svart lists kiwi, kumquat, strawberry and dark chocolate.

How do I brew Muyinga?

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.