How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Bench Maji, Ethiopia
Process
Anaerobic Natural
Tasting notes
PeachJasmineMandarin
Varietal
Gesha 1931
Species
Arabica
Altitude
1900–2050 masl
Farm
Gesha Village Estate
Current lot
26/E-26
About
UN081. A Gesha Village Rarities lot of Gesha 1931 from the Surma block, Bench Maji, with an anaerobic natural fermentation.

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FAQ

Where does Gesha Village Natural Anaerobic come from?

Gesha Village Natural Anaerobic comes from Bench Maji, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1900–2050 masl.

What does Gesha Village Natural Anaerobic taste like?

Special Guests lists peach, jasmine and mandarin.

How do I brew Gesha Village Natural Anaerobic?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.