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
Bushekeri, Nyamasheke, Western Province, Rwanda
Process
Anaerobic Natural
Tasting notes
BlackcurrantMulberryDried figPlumChocolateJammy
Varietal
Red Bourbon
Species
Arabica
Altitude
1500–1850 masl
Farm
Ngoma
About
A 300-hour anaerobic natural from the Ngoma washing station in Nyamasheke, Western Rwanda. Blackcurrant, mulberry and dried fig with plum, chocolate and a jammy body.

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FAQ

Where does Rwanda Ngoma come from?

Rwanda Ngoma comes from Bushekeri, Nyamasheke, Western Province, Rwanda. It is a Anaerobic Natural coffee. It grows at 1500–1850 masl.

What does Rwanda Ngoma taste like?

Lowkey Coffee lists blackcurrant, mulberry, dried fig, plum, chocolate and jammy.

How do I brew Rwanda Ngoma?

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.