How to brew this

Suggestion
Ratio
1:2.5
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 · 1/10
Type
Single origin
Origin
Megadu, Shakisso, Guji, Ethiopia
Processes
Yeast InoculatedAnaerobic Natural
Tasting notes
Macerated fruitCustardPét nat
Varietals
Heirloom7411274158
Species
Arabica
Altitude
2000–2200 masl
Farm
Bette Buna Megadu
Producer
Dawit & Hester Syoum-Westerveld
Importer
Falcon
Best for
Filter
About
A special-prep natural from Bette Buna's Megadu farm in Guji, fermented anoxically for 96 hours with Côte des Blancs wine yeast. Boozy and very sweet: macerated summer fruits, custard and white chocolate, turning to pét nat, white grape and apricot as it cools.

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FAQ

Where does Megadu Yeast Inoculated Blanc come from?

Megadu Yeast Inoculated Blanc comes from Megadu, Shakisso, Guji, Ethiopia. It is a Yeast Inoculated and Anaerobic Natural coffee. It grows at 2000–2200 masl.

What does Megadu Yeast Inoculated Blanc taste like?

Scenery lists macerated fruit, custard and pét nat.

How do I brew Megadu Yeast Inoculated Blanc?

Start at 1:2.5 for espresso or 1:16 for pour-over. Brew it at 94°C (201°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.