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
Kigezi, Uganda
Process
Anaerobic Natural
Tasting notes
StrawberryBlueberryCocoa nibsVanilla
Varietal
Nyasaland
Species
Arabica
Altitude
2000–2200 masl
Producer
Mountain Harvest Cooperative
Best for
Espresso & filter
About
From the Gorilla Highlands of far south-west Uganda, between the Virunga massif and lakes Bunyonyi and Mutanda, this Nyasaland comes from more than 300 smallholder farmers. The region's most intense version: fermented in sealed drums before drying, pulling the fruit deeper.

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FAQ

Where does Kigezi Anaerobic Natural come from?

Kigezi Anaerobic Natural comes from Kigezi, Uganda. It is a Anaerobic Natural coffee. It grows at 2000–2200 masl.

What does Kigezi Anaerobic Natural taste like?

Senzu Coffee Roasters lists strawberry, blueberry, cocoa nibs and vanilla.

How do I brew Kigezi 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.