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
Kirinyaga, Kenya
Process
Washed
Tasting notes
Mango nectarTart cherryTangerine
Varietal
SL28
Species
Arabica
Altitude
1950 masl
Farm
Kambarare
Producer
Gerald Njagi
About
An SL28 separation from third-generation producer Gerald Njagi's farm Kambarare, sourced through Kamavindi Coffee Lab. Fermented 36 hours, washed and dried on raised beds. Juicy and densely fruited, with tropical nectar sweetness, tart red fruit and fresh citrus.

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FAQ

Where does Kambarare come from?

Kambarare comes from Kirinyaga, Kenya. It is a washed coffee. It grows at 1950 masl.

What does Kambarare taste like?

Tandem Coffee lists mango nectar, tart cherry and tangerine.

How do I brew Kambarare?

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.