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
Alo, Bensa, Sidama, Ethiopia
Process
Anaerobic Washed
Tasting notes
Lime zestLycheeJuniper
Varietal
74158
Species
Arabica
Altitude
2350–2480 masl
Farm
Alo washing station
Producer
Tamiru Tadesse
Best for
Espresso & filter
About
Limited release. Producer Tamiru Tadesse's 74158 lot from Alo washing station in Sidama, anaerobically fermented for 84 to 96 hours, double washed and shade-dried for 10 to 20 days. Juniper notes and a refined cup.

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FAQ

Where does Ethiopia Alo come from?

Ethiopia Alo comes from Alo, Bensa, Sidama, Ethiopia. It is a Anaerobic Washed coffee. It grows at 2350–2480 masl.

What does Ethiopia Alo taste like?

Stitch Coffee lists lime zest, lychee and juniper.

How do I brew Ethiopia Alo?

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.