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
Kirinyaga, Kenya
Process
Washed
Tasting notes
HibiscusGrapefruitCurrant
Varietal
SL34
Species
Arabica
Altitude
1950 masl
Farm
Kambarare
Producer
Gerald Njagi
About
SL* varietal, from Kirinyaga, Kenya, grown at 1950 masl. Processing: Hand-picked at peak ripeness. Floated and hand-sorted to further remove defects. De-pulped on the day of harvest. Mixed to ensure uniform distribution. Dry-fermented for 36 hours in a single bucket. Hand-sorted. Dried on raised beds until moisture content reaches 10.5%.

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FAQ

Where does Gerald Njagi come from?

Gerald Njagi comes from Kirinyaga, Kenya. It is a washed coffee. It grows at 1950 masl.

What does Gerald Njagi taste like?

Sey lists hibiscus, grapefruit and currant.

How do I brew Gerald Njagi?

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.