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
Unggai District, Eastern Highlands, Papua New Guinea
Process
Washed
Tasting notes
Red appleRaisinCaramel
Varietals
TypicaBourbonArusha
Species
Arabica
Altitude
2000 masl
Producer
Smallholder producers of the Unggai District
Best for
Espresso
About
Aurea is Project Origin's curated regional profile from the Eastern Highlands, built from small washed lots grown in family coffee gardens around the Unggai District. It opens with sweet caramel, lifted by raisin and a crisp red apple note.

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FAQ

Where does Regional Aurea come from?

Regional Aurea comes from Unggai District, Eastern Highlands, Papua New Guinea. It is a washed coffee. It grows at 2000 masl.

What does Regional Aurea taste like?

ONA Coffee lists red apple, raisin and caramel.

How do I brew Regional Aurea?

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.