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
Gedeb, Yirgacheffe, Ethiopia
Process
Anaerobic Natural
Tasting notes
PapayaRumCocoaGrapefruitBrown sugarVanillaCinnamon
Varietal
Heirloom
Species
Arabica
Altitude
2150–2200 masl
Farm
Lalesa
Producer
Eptah Specialty Coffee
Best for
Espresso & filter
About
An anaerobic natural from the Lalesa site in Gedeb, Yirgacheffe, produced by Eptah Specialty Coffee. Heirloom cherries are sealed in barrels for nine days of oxygen-free fermentation, then dried on raised beds for up to eighteen days. Tropical fruit, citrus, cacao and warming spice.

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FAQ

Where does Lalesa Anaerobic come from?

Lalesa Anaerobic comes from Gedeb, Yirgacheffe, Ethiopia. It is a Anaerobic Natural coffee. It grows at 2150–2200 masl.

What does Lalesa Anaerobic taste like?

Cartel Coffee Roasters lists papaya, rum, cocoa, grapefruit, brown sugar, vanilla and cinnamon.

How do I brew Lalesa Anaerobic?

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.