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
Atu Lintang, Central Aceh, Aceh, Indonesia
Process
Anaerobic Natural
Tasting notes
GrapeGuavaTropical fruitBrown sugar
Species
Arabica
Altitude
1400–1800 masl
Producer
Bewok Lintang Pegas x DNRT Coffee Project
Best for
Filter
About
Gayo coffee from Atu Lintang, Central Aceh, made with a 240 hour hypoxia anaerobic natural process by Bewok Lintang Pegas and DNRT Coffee Project. Very sweet and aromatic, with guava, red berries and tropical fruit and a soft brown sugar finish.

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FAQ

Where does Gayo DNRT Anaerobic Natural Hypoxia 240H come from?

Gayo DNRT Anaerobic Natural Hypoxia 240H comes from Atu Lintang, Central Aceh, Aceh, Indonesia. It is a Anaerobic Natural coffee. It grows at 1400–1800 masl.

What does Gayo DNRT Anaerobic Natural Hypoxia 240H taste like?

Luma Roastworks lists grape, guava, tropical fruit and brown sugar.

How do I brew Gayo DNRT Anaerobic Natural Hypoxia 240H?

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.