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Ethiopia – Lalesa anarobic
Price range: € 17.43 through € 120.21
Country: Ethiopia
Region: Lalesa, Gedeb
Farm / station: Lalesa Gedeb
Producer: Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: anaerobic natural
Tasting notes: cherry cola, mulberry, cocoa beans
Brew method: suitable for all filter brewing methods (V60, Solo Dripper, AeroPress, Chemex, French press…)
Type of coffee: roasted whole bean coffee
For us, Lalesa is not just the name of a station. It is a place where we stood and watched women carefully sorting coffee, and where we admired Wubit as she led the team with incredible determination. Lalesa is proof that coffee can change lives. And now we can share this coffee with you. It is the taste of a place that truly moved us.
Farm and station story
Lalesa is the largest washing and drying station in Gedeb, employing up to 250 seasonal workers during harvest. The station is operated by Ephtah Specialty Coffee, led by Wubit Bekele. It is a company that focuses on transparency, the role of women in the coffee chain, and support for the local community. Right next to the station, they have established a daycare where workers can leave their children, and women also produce traditional baskets that are sold further afield. We were able to see all these projects in person during our visit and confirm that behind this great coffee there is real impact.
The coffee comes from smallholder farmers in the surrounding area, who grow coffee trees under the shade of Ensete trees. After harvest, the cherries are carefully sorted, undergo flotation (a process where freshly picked cherries are submerged in water to separate the good cherries from those that are unripe or damaged), and are then dried for 12 to 15 days on raised beds.
Processing
Coffee from Lalesa is processed using a natural method with anaerobic fermentation, which enhances its body and distinct character. After hand picking, the cherries are carefully sorted and go through flotation so that only quality fruit is selected. They are then dried for 12–15 days on raised beds directly at the Lalesa station.
The result is a juicy, full, and layered coffee with a clear origin and a strong sense of place.
Variety
This coffee is based on local Ethiopian varieties collectively referred to as Heirloom. They have been grown in Ethiopia for a long time and are well adapted to the conditions around Lalesa in the Gedeb region.
The combination of higher altitude, the climate of the Gedeb region, and the chosen processing method creates a cup with a distinctly fruity profile. It is a calm, layered Ethiopian coffee with plenty of character that still remains clear, easy to read, and approachable.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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