How to brew this

Suggestion
Ratio
1:2.2
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 · 3/10
Type
Single origin
Origin
Lalessa, Yirgacheffe, Ethiopia
Process
Anaerobic Natural
Tasting notes
LavenderMangoPapaya
Varietals
7411274110
Species
Arabica
Altitude
1900–2300 masl
Producer
Ethiopian Coffee Export
Best for
Filter
About
A competition micro-lot from Gedeb, processed by Ethiopian Coffee Export. Five days of anaerobic fermentation with fresh pineapple and local botanicals, then natural drying on raised beds.

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FAQ

Where does Pineapple come from?

Pineapple comes from Lalessa, Yirgacheffe, Ethiopia. It is a Anaerobic Natural coffee. It grows at 1900–2300 masl.

What does Pineapple taste like?

Puchero lists lavender, mango and papaya.

How do I brew Pineapple?

Start at 1:2.2 for espresso or 1:16 for pour-over. Brew it at 93°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.