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
Kintamani, Bali, Indonesia
Process
Anaerobic Natural
Tasting notes
DalandanDried fruitOsmanthus
Varietal
Kartika
Species
Arabica
Producer
Karana Global
Best for
Filter
About
An anaerobic natural from northern Bali, fermented in sealed tanks with Luwak yeast and dried slowly on the patio for about three weeks.

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FAQ

Where does Kintamani Anaerobic Natural come from?

Kintamani Anaerobic Natural comes from Kintamani, Bali, Indonesia. It is a Anaerobic Natural coffee.

What does Kintamani Anaerobic Natural taste like?

Yardstick lists dalandan, dried fruit and osmanthus.

How do I brew Kintamani Anaerobic Natural?

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.