How to brew this

Suggestion
Ratio
1:2
1:16
Temp
92°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 · 5/10
Type
Single origin
Origin
Gunung Tujuh, Kerinci, Sumatra, Indonesia
Process
Anaerobic Natural
Tasting notes
Black Forest gâteauCognacSpicedCherry compoteRaisinDark chocolate
Varietals
AndungsariSigararutang
Species
Arabica
Altitude
1400–1700 masl
Producer
320 smallholder farmers, Koerintji Barokah Bersama
Importer
Sucafina
Best for
Espresso
About
A big, boozy anoxic natural from the Koerintji Barokah Bersama co-operative in Kerinci, Sumatra, roasted for espresso with a long, slow roast. Thick dark chocolate fudge cake, jammy cherry compote and raisin that recall black forest cake, with brandy, gingersnap spice and dried strawberry, and a very hefty body.

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FAQ

Where does Kerinci Espresso come from?

Kerinci Espresso comes from Gunung Tujuh, Kerinci, Sumatra, Indonesia. It is a Anaerobic Natural coffee. It grows at 1400–1700 masl.

What does Kerinci Espresso taste like?

Scenery lists Black Forest gâteau, cognac, spiced, cherry compote, raisin and dark chocolate.

How do I brew Kerinci Espresso?

Start at 1:2 for espresso or 1:16 for pour-over. Brew it at 92°C (198°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.