How to brew this

Suggestion
Ratio
1:2.4
1:16
Temp
94°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
Light · 2/10
Type
Single origin
Origin
Meguda, Guji, Ethiopia
Process
Anaerobic Natural
Tasting notes
Rose hipLycheeHoneydew melonSilky
Varietal
Enat Buna
Species
Arabica
Altitude
1998–2200 masl
Farm
Bette Buna
Producer
Syoum Family
Best for
Filter
About
2026 anaerobic natural from Bette Buna in Guji Meguda: cherries fermented in closed barrels for 48 hours, then dried on raised beds for 3.5 weeks. Sold on the shop as "Heirloom Anaerobic Natural".

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FAQ

Where does Syoum Family Enat Buna Anaerobic Natural come from?

Syoum Family Enat Buna Anaerobic Natural comes from Meguda, Guji, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1998–2200 masl.

What does Syoum Family Enat Buna Anaerobic Natural taste like?

Paso Paso lists rose hip, lychee, honeydew melon and silky.

How do I brew Syoum Family Enat Buna Anaerobic Natural?

Start at 1:2.4 for espresso or 1:16 for pour-over. Brew it at 94°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.