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
Sirangalli, Coorg, Karnataka, India
Processes
Anaerobic NaturalYeast Inoculated
Tasting notes
TamarindGrape
Varietals
SLN 6SLN 9Chandragiri
Species
Arabica
Producer
Sirangalli Community, South India Coffee Company
Importer
This Side Up
Best for
Espresso
About
Komal fermented this coffee for us and dried it as a natural. Its structure and fruity aromas captivate us.

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FAQ

Where does Komal come from?

Komal comes from Sirangalli, Coorg, Karnataka, India. It is a Anaerobic Natural and Yeast Inoculated coffee.

What does Komal taste like?

Kaffeemacher:innen lists tamarind and grape.

How do I brew Komal?

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.