How to brew this

Suggestion
Ratio
1:2.2
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 · 3/10
Type
Single origin
Origin
Manyatta, Embu, Kenya
Process
Washed
Tasting notes
Orange blossomBlackcurrantCaramel
Varietals
BatianRuiru 11SL28SL34
Species
Arabica
Altitude
1750 masl
Farm
Kianyangi Factory
Best for
Espresso & filter
About
Batian, Ruiru 11, SL28 and SL34 from the Kianyangi factory in Manyatta, Embu County, Kenya. Fully washed and dried on raised African beds. SCA score 87.

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FAQ

Where does Kianyangi come from?

Kianyangi comes from Manyatta, Embu, Kenya. It is a washed coffee. It grows at 1750 masl.

What does Kianyangi taste like?

Noir lists orange blossom, blackcurrant and caramel.

How do I brew Kianyangi?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.