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
Gedeb, Gedeo Zone, Ethiopia
Process
Natural
Tasting notes
MangoCaramelLycheeMilk chocolate
Varietal
Heirloom
Species
Arabica
Altitude
2150 masl
Producer
Lalesa Washing Station
Current lot
#4
Best for
Espresso
About
A natural lot from Lalesa in the Gedeo Zone. Cherries from smallholders around the Lalesa Washing Station give ripe mango and lychee with a soft, sweet, long finish of milk chocolate and caramel.

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FAQ

Where does Lalesa come from?

Lalesa comes from Gedeb, Gedeo Zone, Ethiopia. It is a natural coffee. It grows at 2150 masl.

What does Lalesa taste like?

Leuchtfeuer lists mango, caramel, lychee and milk chocolate.

How do I brew Lalesa?

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.