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
Coorg, Karnataka, India
Process
Anaerobic Honey
Tasting notes
ApricotChocolateMandarin
Varietals
S795Selection 9Sarchimor
Species
Arabica
Altitude
1000–1200 masl
Farm
Sampigehalla Estate
Producer
Bopanna Iychetira family
Best for
Espresso
About
Anaerobic honey coffee (48 h) from Sampigehalla Estate in Coorg, Karnataka, run by the Bopanna Iychetira family for four generations and grown under rainforest canopy.

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FAQ

Where does Sampigehalla Espresso come from?

Sampigehalla Espresso comes from Coorg, Karnataka, India. It is a Anaerobic Honey coffee. It grows at 1000–1200 masl.

What does Sampigehalla Espresso taste like?

Machhörndl Kaffee lists apricot, chocolate and mandarin.

How do I brew Sampigehalla Espresso?

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.