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
Kiambu, Kenya
Process
Washed
Tasting notes
GrapefruitMandarinJuicyToffee
Varietals
SL28SL34BatianRuiru 11
Species
Arabica
Altitude
1840 masl
Farm
Karinga Factory
Producer
Gitwe Farmers Cooperative Society
About
Grown by about 650 members of the Gitwe Farmers Cooperative Society, who deliver cherry to the Karinga Factory (founded 1983). Depulped, fermented 12 to 24 hours, washed four times and dried on raised beds for 8 to 13 days.

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FAQ

Where does Kenya Karinga come from?

Kenya Karinga comes from Kiambu, Kenya. It is a washed coffee. It grows at 1840 masl.

What does Kenya Karinga taste like?

Stereoscope lists grapefruit, mandarin, juicy and toffee.

How do I brew Kenya Karinga?

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.