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
Gedeb, Ethiopia
Process
Anaerobic Natural
Tasting notes
RaspberrySweet creamHibiscus
Varietals
KumieSigaWilsho
Species
Arabica
Altitude
2000–2200 masl
Farm
Worka Sakaro washing station
Best for
Filter
About
Umble Reserve limited batch: an anaerobic natural from the Worka Sakaro washing station in Gedeb, Ethiopia, gathering coffee from about 400 small farms at 2,000-2,200 masl. Raspberry, sweet cream and hibiscus.

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FAQ

Where does Worka Sakaro come from?

Worka Sakaro comes from Gedeb, Ethiopia. It is a Anaerobic Natural coffee. It grows at 2000–2200 masl.

What does Worka Sakaro taste like?

Umble Coffee Co. lists raspberry, sweet cream and hibiscus.

How do I brew Worka Sakaro?

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.