Ethiopia Lalesa
Natural
Espresso

Cupping NOTES 

Jasmine, lime, raspberry. Juicy acidity, silky body.

Ethiopian coffee is recognized worldwide for its fruity and floral character, a direct reflection of its genetics, biodiversity, unique microclimates and long coffee growing tradition. This lot, cultivated from traditional Heirloom varieties and processed using the natural sun-dried method, stands out for its complexity and elegance in the cup.
During the natural process, the cherries are sun-dried with the skins intact, allowing the sugars in the fruit to slowly transfer to the bean. The result is a cup with creamy body, intense sweetness and a silky texture.
The Lalesa processing plant, located in Gedeb (Yirgacheffe region, southern Ethiopia), works exclusively with shade-grown Heirloom varieties, in harmony with the environment. The cherries are carefully selected by hand and purchased from small local producers, guaranteeing traceability and quality from the source.
At an altitude of between 2,150 and 2,200 meters, the area offers cool temperatures that favor slow ripening of the fruit, which increases the concentration of sugars and essential aromatic compounds for a unique and balanced cup profile.
The natural process not only enhances the sensory profile of the coffee, but is also a more environmentally friendly option. In this process only water is used in the initial flotation phase to eliminate defective cherries. From there, the coffee is fermented and dried in the sun without consuming more water, which significantly reduces the environmental impact.
This method requires stable climatic conditions and very precise management of the drying process. Sunny days, good ventilation and constant monitoring are needed to avoid unwanted fermentation.