How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Macuba, Nyamasheke, Rwanda
Process
Anaerobic
Tasting notes
MangoRaisinCocoa nibs
Varietal
Red Bourbon
Species
Arabica
Altitude
1800–2110 masl
Farm
Gasharu
Producer
Valentin Kimenyi
Best for
Espresso & filter
About
Red Bourbon grown by Valentin Kimenyi in Macuba, Gasharu, Nyamasheke District, Rwanda. 60-hour anaerobic fermentation, dried on African beds. SCA score 86.5.

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FAQ

Where does Gasharu come from?

Gasharu comes from Macuba, Nyamasheke, Rwanda. It is a anaerobic coffee. It grows at 1800–2110 masl.

What does Gasharu taste like?

Noir lists mango, raisin and cocoa nibs.

How do I brew Gasharu?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.