Lalesa, Ethiopia - Anaerobic Natural

This single origin is from the Lalesa site in the Gedeb region of Ethiopia. The region has a population of more that 300,000 people - a lot who are involved in the coffee trade. The community benefits from Ephtah’s various social projects, including a daycare centre for farmers' children and participation in the Ama Commitment scheme, which supports female farmers. And, the farmers are paid fairly with an initial payment as soon as the coffee is received on site. Future plans include expanding the Ama Commitment scheme, building a water tank for flotation, increasing the number of drying beds, and cultivating additional crops on the land to support local markets.

It is processed using the anaerobic natural method. In anaerobic fermentation the whole coffee cherries are fermented for as long as 72 hours in sealed containers so no oxygen has contact with them. This fermentation environment helps promote the activity of specific microorganisms that favour certain chemical reactions, leading to a distinctive flavour profile. After the fermentation, the coffee is then spread out on raised beds or patios and dried in the sun. During this process, the fruit goes through a second, natural fermentation, which also adds to the development of the coffee's flavour. It results in coffees with distinctive, complex flavour profiles, often characterised by intense fruitiness, enhanced sweetness, and unique fermentation notes.

If you want to try a coffee from the same harvest and the same producer - the only difference being the processing method, check out Lalesa Black Honey.

You can also click here learn more about tasting coffee in our cupping guide. 

Expect tasting notes of rhubarb, peach, blueberry

Recommended brew methods:
Espresso, filter, cafetiere, Aeropress, stovetop