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
Guji, Ethiopia
Process
Anaerobic
Varietal
Heirloom
Species
Arabica
Altitude
2100 masl
Producer
Bette Buna
Best for
Espresso & filter
About
An anaerobic lot from Bette Buna's farm in Guji, Ethiopia, grown at 2100 masl. A complex, aromatic profile with wild stewed fruit character. Suitable for both filter and espresso.

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FAQ

Where does Megadu Anaerobic come from?

Megadu Anaerobic comes from Guji, Ethiopia. It is a anaerobic coffee. It grows at 2100 masl.

What roast level is Megadu Anaerobic?

Megadu Anaerobic is a light roast, 2 out of 10 on Tazzina's roast scale. La Cabra roasts it for espresso and filter.

How do I brew Megadu Anaerobic?

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.