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
Arbegona, Sidama, Ethiopia
Processes
AnaerobicRed Honey
Tasting notes
GuavaMangoBanana upside-down cake
Varietal
Heirloom
Species
Arabica
Altitude
2300–2400 masl
Producer
Mulugeta Muntasha
About
An anaerobic red honey lot from the Arbegona outgrowers station. Ripe guava and juicy mango, then caramelized banana upside-down cake sweetness.

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FAQ

Where does Mulugeta Muntasha come from?

Mulugeta Muntasha comes from Arbegona, Sidama, Ethiopia. It is a anaerobic and Red Honey coffee. It grows at 2300–2400 masl.

What does Mulugeta Muntasha taste like?

Vivid Coffee Roasters lists guava, mango and banana upside-down cake.

How do I brew Mulugeta Muntasha?

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.