How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Kawi, East Java, Indonesia
Process
Natural
Tasting notes
GrapefruitBerryLychee
Varietal
Mixed Varietals
Species
Arabica
Altitude
1500 masl
Farm
Kawi Mountain
Producer
Teguh
Best for
Filter
About
Grown on the volcanic slopes of Mount Kawi, East Java, this specialty single-origin Arabica ripens slowly in mineral-rich soil, building density and natural sweetness. It is processed with the Mossto method, an anaerobic fermentation inspired by winemaking, where the cherries’ own juice is used to ferment a fresh batch.

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FAQ

Where does Kawi come from?

Kawi comes from Kawi, East Java, Indonesia. It is a natural coffee. It grows at 1500 masl.

What does Kawi taste like?

NiR lists grapefruit, berry and lychee.

How do I brew Kawi?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.