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
Kerinci, Sumatra, Indonesia
Process
Anaerobic Natural
Tasting notes
Tropical fruitDark chocolateCherrySpiceSyrupy
Varietals
AndungsariSigararutang
Species
Arabica
Altitude
1400–1700 masl
Producer
Koerintji Barokah Bersama Cooperative
Best for
Filter
About
Anaerobic natural from the 320 members of the Koerintji Barokah Bersama Cooperative at the foot of Mount Kerinci, roasted for a syrupy body with dark chocolate, ripe cherry, tropical fruit and warm spices.

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FAQ

Where does Kerinci come from?

Kerinci comes from Kerinci, Sumatra, Indonesia. It is a Anaerobic Natural coffee. It grows at 1400–1700 masl.

What does Kerinci taste like?

Studio Caffeine lists tropical fruit, dark chocolate, cherry, spice and syrupy.

How do I brew Kerinci?

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.