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
Kirinyaga, Kenya
Process
Washed
Tasting notes
TangyRaspberryWhitecurrants
Varietals
SL28SL34Batian
Species
Arabica
Altitude
1570–1650 masl
Producer
Thirikwa Farmers' Co-operative Society
Best for
Filter
About
An AB selection from the Gakuyu-ini factory in Kiamutugu, processed for around 1,200 members of the Thirikwa Farmers' Co-operative Society. Depulped, dry fermented 18 to 24 hours, washed, soaked and dried on raised beds.

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FAQ

Where does Gakuyu-ini come from?

Gakuyu-ini comes from Kirinyaga, Kenya. It is a washed coffee. It grows at 1570–1650 masl.

What does Gakuyu-ini taste like?

Workshop Coffee lists tangy, raspberry and whitecurrants.

How do I brew Gakuyu-ini?

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.