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
Kintamani, Bangli, Bali, Indonesia
Process
Wet-Hulled
Tasting notes
ApricotRaspberryBlackcurrantChilli pepperHibiscusCaramel
Species
Arabica
Altitude
1200–1600 masl
Producer
Komang family
Best for
Espresso & filter
About
A wet-hulled coffee from the Komang family on the slopes of the Batur volcano in Kintamani, Bali. Hibiscus aromatics, apricot, raspberry and blackcurrant, caramel sweetness and a hint of chilli pepper.

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FAQ

Where does Ganung Batur come from?

Ganung Batur comes from Kintamani, Bangli, Bali, Indonesia. It is a Wet-Hulled coffee. It grows at 1200–1600 masl.

What does Ganung Batur taste like?

Merlo Coffee Roasters lists apricot, raspberry, blackcurrant, chilli pepper, hibiscus and caramel.

How do I brew Ganung Batur?

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.