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
Lalesa, Gedeb, Ethiopia
Process
Anaerobic
Tasting notes
Grape jellyLemon-lime
Varietal
Heirloom
Species
Arabica
Altitude
2200 masl
Farm
Ephtah Coop
Producer
Wubit Bekele
About
A rare microlot from Ephtah's Lalesa station in Gedeb: cherries sealed in oxygen-free barrels and fermented for nine days, with no additives. Harvest 2026.

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FAQ

Where does Ethiopia Lalesa Anaerobic come from?

Ethiopia Lalesa Anaerobic comes from Lalesa, Gedeb, Ethiopia. It is a anaerobic coffee. It grows at 2200 masl.

What does Ethiopia Lalesa Anaerobic taste like?

Pedestrian Coffee lists grape jelly and lemon-lime.

How do I brew Ethiopia Lalesa Anaerobic?

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.