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
Gedeb, Yirgacheffe, Ethiopia
Process
Anaerobic Natural
Tasting notes
Raspberry teaNutellaPlumDark cherry
Varietal
Heirloom
Species
Arabica
Altitude
2000 masl
Producer
Tracon Trading Worka Sakaro
Importer
Royal Coffee
About
This coffee has been consistently amazing, so this year we bought the entire anaerobic natural lot. The cup has a delicate cherry blossom aroma with a hint of rose, ripe berries, raspberry tea, and hazelnut with a black plum sweetness.

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FAQ

Where does Ethiopia Worka Sakaro come from?

Ethiopia Worka Sakaro comes from Gedeb, Yirgacheffe, Ethiopia. It is a Anaerobic Natural coffee. It grows at 2000 masl.

What does Ethiopia Worka Sakaro taste like?

Red Rooster Coffee lists raspberry tea, nutella, plum and dark cherry.

How do I brew Ethiopia Worka Sakaro?

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.