How to brew this

Suggestion
Ratio
1:2.2
1:16
Temp
93°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
Medium-Light · 3/10
Type
Single origin
Origin
Gakenke, Rwanda
Process
Anaerobic Natural
Tasting notes
Tropical fruitSour cherryBlood orangeDark chocolate
Varietal
Bourbon
Species
Arabica
Altitude
1760 masl
Producer
Olivier Gashema
Certifications
Fair TradeOrganic
Best for
Filter
About
Natural anaerobic Bourbon from the Abakundakawa cooperative in Gakenke, processed at the Abakundakawa Washing Station. Fairtrade and organic certified.

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FAQ

Where does Abakundakawa come from?

Abakundakawa comes from Gakenke, Rwanda. It is a Anaerobic Natural coffee. It grows at 1760 masl.

What does Abakundakawa taste like?

Vicky Coffee lists tropical fruit, sour cherry, blood orange and dark chocolate.

How do I brew Abakundakawa?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.