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
Kokie, Yirgacheffe, Ethiopia
Process
Anaerobic Natural
Tasting notes
Coffee liqueurBlack cherryCaramel
Varietals
KumieDigaWilsho
Species
Arabica
Altitude
1943 masl
Best for
Espresso & filter
About
Five-day anaerobic natural from the Kokie area of Yirgacheffe. Offered in an espresso roast and a filter roast.

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FAQ

Where does Ethiopia Kokie come from?

Ethiopia Kokie comes from Kokie, Yirgacheffe, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1943 masl.

What does Ethiopia Kokie taste like?

Olivo Coffee Culture lists coffee liqueur, black cherry and caramel.

How do I brew Ethiopia Kokie?

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.