Ethiopia Lalesa

Origin

• 🇪🇹 Ethiopia· Gedeb

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Ships within 1 week after your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak two to three weeks after roasting, so there is no rush. A bright, fruit-forward naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Ethiopian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. Ethiopia Lalesa is a single origin coffee from the Gedeo zone of southern Ethiopia, naturally processed at high altitude to draw out ripe, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. fruit. Expect red apple and nectarine with a clean, sweet finish. It is built for drinkers who love a vibrant, expressive cup, and it shines on both filter and espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Apple · Nectarine · Juicy Soft, rounded bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. with gentle stone-fruit acidity and a sweet, lingering finish. Coffee Details Origin Ethiopia Region Gedeb, Gedeo (SERS) Station Lalesa drying station Producer SmallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmers VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing Natural Altitude 2,150–2,200 masl Roast Level Medium Tasting Notes Red apple, nectarine, juicy About This Coffee Established in July 2023, the Lalesa drying station sits high in the Gedeo zone and is led by an Ethiopian woman-owned exporter dedicated to empowering women farmers and driving change through coffee. At 2,150 to 2,200 metres above sea level, smallholder farmers cultivate heirloom varieties beneath ensete (false banana) shade, working without chemical fertilisers or pesticides. Through the Ama Commitment scheme, women farmers earn significantly more than the local market rate, strengthening financial security and rewarding quality. At Lalesa, the scheme has also funded an on-site day care centre, giving children a head start while mothers focus on the harvest. This woman-led approach means every cup supports sustainability, gender equity and real social impact in rural Ethiopia — proof that coffee can be a catalyst for lasting change. How to Brew Ethiopia Lalesa Espresso Brewing ratio 1 : 2.5 Ground coffee 20g Espresso output 50g Brew time 25–35 seconds Filter Brewing ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time 3 minutes Tasting too sharp or thin? Grind a touch fin