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
Uraga, Guji, Ethiopia
Process
Anaerobic Natural
Tasting notes
MangoGuavaPlum
Varietal
Gesha
Species
Arabica
Altitude
1950–2200 masl
Best for
Filter
About
Gesha from smallholders in the Uraga District of Guji, fermented anaerobically for 72 hours and dried as a natural on raised beds. Light roast for pour-over.

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FAQ

Where does Ethiopia Anaerobic Natural come from?

Ethiopia Anaerobic Natural comes from Uraga, Guji, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1950–2200 masl.

What does Ethiopia Anaerobic Natural taste like?

Wildkaffee lists mango, guava and plum.

How do I brew Ethiopia Anaerobic Natural?

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.