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
Uraga, Guji, Ethiopia
Process
Washed
Tasting notes
Stone fruitBrightRose hip
Varietal
Heirloom
Species
Arabica
Altitude
1900–2150 masl
Farm
Raro
About
Ethiopian Landrace varietal, from Uraga, Guji, Ethiopia, grown at 1900-2150 masl. Processing: Hand-picked at peak ripeness. Floated. Held in-cherry for 12 hours in shade. De-pulped and cleaned. Dry-fermented in plastic barrels for 12 hours. Wet-fermented for an additional 12 hours. Meticulously hand-washed to remove mucilage only. Shade-dried until moisture content reaches ~10%.

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FAQ

Where does Raro come from?

Raro comes from Uraga, Guji, Ethiopia. It is a washed coffee. It grows at 1900–2150 masl.

What does Raro taste like?

Sey lists stone fruit, bright and rose hip.

How do I brew Raro?

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.