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
Minas Gerais, Brazil
Process
Natural
Tasting notes
ChocolateMacadamia
Varietal
Catuaí
Species
Arabica
Altitude
1200 masl
Farm
Roberta Goulart's family farm
Producer
Roberta Goulart
Best for
Espresso & filter
About
Limited-edition natural-processed coffee released with the Berlin University Alliance, from producer Roberta Goulart's family farm (partnered with FAF Coffee since 2019) in Minas Gerais, Brazil, grown at 1200 masl. Sweet, low-acidity cup with chocolate and buttery macadamia notes. Recommended for both espresso and filter.

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FAQ

Where does A Drop of Science come from?

A Drop of Science comes from Minas Gerais, Brazil. It is a natural coffee. It grows at 1200 masl.

What does A Drop of Science taste like?

The Barn lists chocolate and macadamia.

How do I brew A Drop of Science?

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.