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
Gaylee, West Omo, Ethiopia
Process
Anaerobic Natural
Tasting notes
HoneysuckleGuavaSultanaBrown sugar
Varietal
Illubabor Forest
Species
Arabica
Altitude
1916–1982 masl
Farm
Gesha Village
Best for
Filter
About
Gaylee is a 34.8 hectare block at Gesha Village, planted with Illubabor Forest between 1,916 and 1,982 masl in Ethiopia's West Omo zone. For this lot, whole cherries were fermented without oxygen, then dried as a natural with the fruit still on the seed.

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FAQ

Where does Gesha Village Anaerobic Natural come from?

Gesha Village Anaerobic Natural comes from Gaylee, West Omo, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1916–1982 masl.

What does Gesha Village Anaerobic Natural taste like?

Blackboard Coffee Roasters lists honeysuckle, guava, sultana and brown sugar.

How do I brew Gesha Village 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.