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
Rumadamo, Bensa, Sidama, Ethiopia
Process
Anaerobic Natural
Tasting notes
GrapePassion fruitLicorice
Varietal
Heirloom
Species
Arabica
Altitude
2500 masl
Best for
Espresso & filter
About
Anaerobic natural lot from the village of Rumadamo in Bensa, Sidama, grown at about 2,500 meters. A 72-hour anaerobic fermentation is followed by a second fermentation and careful drying. Scored 94 by Coffee Review.

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FAQ

Where does Rumadamo come from?

Rumadamo comes from Rumadamo, Bensa, Sidama, Ethiopia. It is a Anaerobic Natural coffee. It grows at 2500 masl.

What does Rumadamo taste like?

Olympia Coffee lists grape, passion fruit and licorice.

How do I brew Rumadamo?

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.