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
Chinchiná, Caldas, Colombia
Processes
AnaerobicCo-Fermented
Tasting notes
LemongrassPeachGinger ale
Varietal
SL28
Species
Arabica
Altitude
1600 masl
Farm
El Renacer
Producer
Elmer Restrepo
Best for
Filter
About
SL28 from El Renacer, Elmer Restrepo's farm in Chinchiná. Fermented for 72 hours in a sealed tank with a ginger culture, then dried in sun and shade.

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FAQ

Where does Ginger Anaerobic come from?

Ginger Anaerobic comes from Chinchiná, Caldas, Colombia. It is a anaerobic and Co-Fermented coffee. It grows at 1600 masl.

What does Ginger Anaerobic taste like?

Vicky Coffee lists lemongrass, peach and ginger ale.

How do I brew Ginger Anaerobic?

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.