Ethiopia Lalesa - anaerobic natural

Lalesa Site, Gedeb District
Variety: Heirloom
anaerobic natural, 2150-2200 m

You know us - we always put anaerobically processed lots through their paces. Because funky is great, but just funky is not enough to be added to our range. We are extra picky with that... because it has to match our roasting style. And that is clean*.

That's why we danced around the cupping table when we had this coffee in our cups for the first time. Because it has everything we want from an Ethiopian coffee PLUS fancy flavors (strawberry punch, I'm looking at you!) that make it even better. But not so much that it knocks your socks off. Just right. And that brings us back to one of our favorite words: well-balanced!

About the coffee: The Lalesa site is located in the Gedeb district in south-western Ethiopia. 3.5 hectares of cultivation area and 350 drying beds (on which the coffee is dried) are located here at 2150-220 m above sea level, with an annual production of around nine tons. The coffee grows here in the shade under trees (mainly Ensete) and undergoes anaerobic fermentation in barrels for nine days after harvesting - this is where the funky notes in the cup come from. The coffee is then dried for 13-18 days (depending on the weather) until it has reached its final moisture content.

* What does "clean" actually mean in coffee language?
In coffee language, clean, in the sense of a clean cup profile, means firstly that no disturbing factors are perceptible and secondly that the individual aromas in the coffee can be clearly recognised and named. On the one hand, this is a question of the quality of the green coffee (it must be particularly high), and on the other hand, of course, it is also a question of roasting. Because when developing the roasting profile - as well as in the subsequent weekly production - you need quite some skills and focus to unleash the full potential of the beans. And as we know, Felix is pretty good at this!