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
Bensa, Sidama, Ethiopia
Process
Anaerobic Washed
Tasting notes
JasmineLime curdWhite peach
Varietal
JARC Selections
Species
Arabica
Altitude
2300–2400 masl
Farm
Hamasho Washing Station
Producer
161 smallholder farmers
About
Coffee from 161 smallholders in the Bombe Mountains of Bensa, processed at Asefa Dukamo's Hamasho washing station (Daye Bensa) with a 72-hour sealed anaerobic fermentation before washing. Floral and clean, with white florals up front and ripe tropical fruit, candied citrus and white peach.

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FAQ

Where does Hamasho Borena come from?

Hamasho Borena comes from Bensa, Sidama, Ethiopia. It is a Anaerobic Washed coffee. It grows at 2300–2400 masl.

What does Hamasho Borena taste like?

Tandem Coffee lists jasmine, lime curd and white peach.

How do I brew Hamasho Borena?

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.