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HomeCoffeesFritz Coffee Company - Ethiopia, Yirgacheffe Lalesa, Slow Dry Natural 200g
Yirgacheffe · Ethiopia

Fritz Coffee Company - Ethiopia, Yirgacheffe Lalesa, Slow Dry Natural 200g

Slow Dry Natural Heirloom, grown at 2200 masl

Roasted by PPP Coffee

Recently sold out· checked 3 Aug
Washing StationRoaster-stated
This coffee is sold out, and no other roaster offers this exact harvest right now.
Explore similar coffeesView original listing
Experience the Coffee Story

Details

RoasteryPPP Coffee· Singapore, Singapore
Washing StationLalesa, Yirgacheffe, Ethiopia≈
Producer—
ProcessSlow Dry Natural✓
Harvest—
Altitude2200 masl✓
ClimateTropical savanna
VarietiesHeirloom✓
Roast—
Tasting notesCranberry, Melon, Zest, Ceylon Tea✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • Cranberry
    Fruity › Berry › Cranberry
  • Melon
    Fruity
  • Zest
    Fruity › Citrus
  • Ceylon Tea
    Floral › Black Tea

Supply Chain

  1. Washing Station

    Lalesa, Yirgacheffe, Ethiopia

  2. Roastery

    PPP Coffee

  3. Coffee· viewing

    Fritz Coffee Company - Ethiopia, Yirgacheffe Lalesa, Slow Dry Natural 200g

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarEthiopian Yirgacheffe CoffeeEthiopia Bogalech DukalleeEthiopia - Yirgacheffe — Hyperion Coffee CoNew Coffee! Alaka EthiopiaEthiopia Decaf Coffee - 250g / BeansCoffee Yirgacheffe Banko GotitiMore from this farmLalesa8 moreSame variety, exploredHeirloom989Similar flavour profileCranberry, Melon, Zest464Same processSlow Dry Natural9From the same originEthiopia3749More from this roasterPPP Coffee15 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessSlow Dry NaturalAltitude2200 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability