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
Cerrado Mineiro, Brazil
Processes
AnaerobicYeast Inoculated
Tasting notes
Chocolate ganacheVioletLulo
Varietal
Acauã Novo
Species
Arabica
Producer
Roberta & Eduardo Soares Pereira

More from Traffic

Béton Armé
Traffic
SINGLE ORIGIN · CAUCA, COLOMBIA
Tangerine · Toasted almond · Chocolate
Light roast
Bonbons d'Halloween
Traffic
BLEND
Jujubes · Chocolate
Light roast
Dante Street
Traffic
BLEND
Dark chocolate · Tobacco flower · Licorice
Dark roast

FAQ

Where does Roberta & Eduardo come from?

Roberta & Eduardo comes from Cerrado Mineiro, Brazil. It is a anaerobic and Yeast Inoculated coffee.

What does Roberta & Eduardo taste like?

Traffic lists chocolate ganache, violet and lulo.

How do I brew Roberta & Eduardo?

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.