How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Zombo, West Nile, Uganda
Process
Anaerobic Natural
Tasting notes
Brown sugarBlack cherryDark chocolate
Varietal
SL14
Species
Arabica
Altitude
1250 masl
Farm
Jukia Park
Producer
Lucy Agenpanga
Importer
This Side Up
Best for
Espresso & filter
About
48-hour anaerobic natural from Lucy Agenpanga's Jukia Park in Zombo, Uganda, grown at 1250 masl with input from smallholders nearby. Core-range coffee with brown sugar, dark chocolate and black cherry.

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FAQ

Where does Jukia Park come from?

Jukia Park comes from Zombo, West Nile, Uganda. It is a Anaerobic Natural coffee. It grows at 1250 masl.

What does Jukia Park taste like?

Keen Coffee lists brown sugar, black cherry and dark chocolate.

How do I brew Jukia Park?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.