How to brew this

Suggestion
Ratio
1:2.1
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 · 4/10
Type
Single origin
Origin
Ibiraci, Minas Gerais, Brazil
Processes
Yeast InoculatedAnaerobic Natural
Tasting notes
Dried figCranberryApricotPrune
Varietal
Gesha
Species
Arabica
Altitude
1200 masl
Farm
Santa Monica
Producer
Jean Vilhena Faleiros
Best for
Espresso & filter
About
Curated Collection. A Gesha from Santa Monica farm, inoculated with Intense yeast and fermented anaerobically for 94 hours before drying as a natural on raised beds.

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FAQ

Where does Jean Vilhena Faleiros Lot 41C Intense Yeast come from?

Jean Vilhena Faleiros Lot 41C Intense Yeast comes from Ibiraci, Minas Gerais, Brazil. It is a Yeast Inoculated and Anaerobic Natural coffee. It grows at 1200 masl.

What does Jean Vilhena Faleiros Lot 41C Intense Yeast taste like?

Zest Specialty Coffee Roasters lists dried fig, cranberry, apricot and prune.

How do I brew Jean Vilhena Faleiros Lot 41C Intense Yeast?

Start at 1:2.1 for espresso or 1:16 for pour-over. Brew it at 93°C (199°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.