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
Kiambu, Kenya
Process
Natural
Tasting notes
BlackcurrantDark plumPomegranateMilk chocolateRum
Varietal
SL28
Species
Arabica
Altitude
1500–1700 masl
Farm
Cianda Estate
Best for
Espresso & filter
About
About farmer and farm: Cianda estate was established in 1928. It was purchased from colonial government and is now owned by Njenga Karume’s Family. Over 70 hectares of the 100-hectare farm are planted with SL28, SL34 and Ruiru 11 varieties. Process: natural Only ripe cherries are handpicked and selected by farmers. After that, cherries laid on raised beds and dried for 20-30 days.

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FAQ

Where does Cianda come from?

Cianda comes from Kiambu, Kenya. It is a natural coffee. It grows at 1500–1700 masl.

What does Cianda taste like?

Mad Heads Coffee Roasters lists blackcurrant, dark plum, pomegranate, milk chocolate and rum.

How do I brew Cianda?

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.