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
Jimma, Ethiopia
Process
Natural
Tasting notes
PineappleApricotLemon
Varietal
Heirloom
Species
Arabica
Altitude
1950–2200 masl
Producer
Mustefa Abakeno
Best for
Espresso & filter
About
Produced by Mustefa Abakeno, a smallholder farmer and exporter in Jimma, western Ethiopia. His 18-hectare farm sits at about 2,040 metres, and he processes his own cherries and those of neighbouring smallholders at his Beshasha wet mill and four cherry collection sites.

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FAQ

Where does Kabira come from?

Kabira comes from Jimma, Ethiopia. It is a natural coffee. It grows at 1950–2200 masl.

What does Kabira taste like?

Moon Roast Coffee lists pineapple, apricot and lemon.

How do I brew Kabira?

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.