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
Guji Zone, Ethiopia
Process
Natural
Tasting notes
Dark chocolatePeachGrapeBerryViolet
Varietals
7411074112
Species
Arabica
Altitude
1900–2350 masl
Farm
Goro Station
Certifications
Organic
Best for
Espresso & filter
About
Organic natural from the Goro station in the Guji zone, dried 20-30 days on raised beds. Chocolate and fruit with a velvety body; omni roast.

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FAQ

Where does Goro come from?

Goro comes from Guji Zone, Ethiopia. It is a natural coffee. It grows at 1900–2350 masl.

What does Goro taste like?

Kaffeelix lists dark chocolate, peach, grape, berry and violet.

How do I brew Goro?

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.