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
Kerinci, Jambi, Indonesia
Process
Anaerobic Natural
Tasting notes
Stone fruitTropicalSugarcane
Varietals
AndungsariSigararutang
Species
Arabica
Altitude
1400–1700 masl
Farm
Rukun Saudara Cooperative
Producer
Abdul Aziz Thohari
Current harvest
October 2025
Best for
Espresso & filter
About
A characterful Sumatran coffee from Abdul Aziz Thohari and the Rukun Saudara cooperative at the foot of Mount Kerinci. Anaerobic fermentation, then sun-dried. Stone fruit, tropical intensity and a sugarcane-like sweetness. Roasted light to medium-light as an omni roast.

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FAQ

Where does Abdul come from?

Abdul comes from Kerinci, Jambi, Indonesia. It is a Anaerobic Natural coffee. It grows at 1400–1700 masl.

What does Abdul taste like?

Maldaner lists stone fruit, tropical and sugarcane.

How do I brew Abdul?

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.