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, Bali, Indonesia
Process
Wet-Hulled
Tasting notes
CedarStrawberryRhubarbClove
Varietals
TypicaBourbonCatimor
Species
Arabica
Altitude
1200–1600 masl
Producer
Subak Abian Cooperative
Certifications
Organic
About
Big-bodied Balinese coffee from small producers organized through a Subak Abian cooperative, with notes of strawberry, rhubarb, clove and cedar.

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FAQ

Where does Kintamani come from?

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

What does Kintamani taste like?

Noble Coffee Roasting lists cedar, strawberry, rhubarb and clove.

How do I brew Kintamani?

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.