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
Gesha, SNNPR, Ethiopia
Processes
Carbonic MacerationNatural
Tasting notes
Raspberry jamFruit leatherApricotCherry Garcia
Varietals
Gori GeshaGesha 1931
Species
Arabica
Altitude
1400–1684 masl
Farm
Gori Gesha
About
Gori Gesha and Gesha 1931 from near the Gori Gesha Forest. Whole cherries spend 96 hours sealed in barrels for carbonic maceration, then dry for 16 days on raised beds as a natural.

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FAQ

Where does Gori Gesha Carbonic Maceration come from?

Gori Gesha Carbonic Maceration comes from Gesha, SNNPR, Ethiopia. It is a Carbonic Maceration and natural coffee. It grows at 1400–1684 masl.

What does Gori Gesha Carbonic Maceration taste like?

Second Spin Roasting Co. lists raspberry jam, fruit leather, apricot and Cherry Garcia.

How do I brew Gori Gesha Carbonic Maceration?

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.