How to brew this

Suggestion
Ratio
1:2
1:15
Temp
90°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
Dark · 9/10
Type
Blend
Process
Washed
Tasting notes
BlackcurrantCocoa nibsHibiscus
Varietals
SL28SL34Ruiru 11Batian
Species
Arabica
Altitude
1550–1750 masl
Best for
Espresso
About
Named after the Masara estate, planted in 1905 in what is now Nairobi's Spring Valley neighbourhood. A blend from cooperatives on the slopes of Mt. Kenya. The espresso roast softens the black currant acidity, with brown sugar, cacao nibs, a syrupy mouthfeel and a hibiscus finish. Good black and with milk.

More from Spring Valley Coffee

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FAQ

Is Masara a blend?

Yes. Masara is a blend from Spring Valley Coffee, not a single origin.

What does Masara taste like?

Spring Valley Coffee lists blackcurrant, cocoa nibs and hibiscus.

How do I brew Masara?

Start at 1:2 for espresso or 1:15 for pour-over. Brew it at 90°C (195°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.