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
Mathira, Nyeri, Kenya
Process
Anaerobic Natural
Tasting notes
WatermelonRoseHibiscus
Varietals
SL28SL34Ruiru 11
Species
Arabica
Altitude
1800–2000 masl
Farm
Ruiruiru Factory
About
A hint of ferment with a silky watermelon body and a solid rose/hibiscus finish. Some people may interpret this flavor more as strawberry.

More from S&W Craft Roasting

Bali Batukaang Karana Extended Fermentation Anaerobic Natural
S&W Craft Roasting
SINGLE ORIGIN · BALI, INDONESIA
Mixed berries
Light roast
Bali Batukaang Karana Inoculated Anaerobic Natural
S&W Craft Roasting
SINGLE ORIGIN · BALI, INDONESIA
Fruit · Molasses
Light roast
China Anaerobic Washed Jasmine Coferment
S&W Craft Roasting
SINGLE ORIGIN · YUNNAN, CHINA
Lychee · Grape · Honeysuckle · Jasmine
Light roast

FAQ

Where does Kenya Ruiruiru Anaerobic Natural come from?

Kenya Ruiruiru Anaerobic Natural comes from Mathira, Nyeri, Kenya. It is a Anaerobic Natural coffee. It grows at 1800–2000 masl.

What does Kenya Ruiruiru Anaerobic Natural taste like?

S&W Craft Roasting lists watermelon, rose and hibiscus.

How do I brew Kenya Ruiruiru 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.