Ethiopia Lallesa

The Area

This coffee is produced in the region of Gideo, Gedeb - a region known for its perfect growing climate. The fresh cherries are collected from local smallholder farmers in the surrounding villages within the Lallesa kebele, and processed anaerobically.

The Process

In this anaerobic natural process, red cherries are collected from local villages and meticulously sorted by hand to eliminate any under or overripe cherries, as well as any impurities. The cherries are then carefully packed into airtight plastic bags, from which nitrogen and oxygen are extracted before sealing. This procedure is repeated several times to sustain anaerobic fermentation conditions as gases continue to develop. After this, the coffee undergoes a 26-day drying stage on African drying beds.

The Varietal

Heirloom, also referred to as Landrace, denotes one or several unidentified varietals originating from the same lot. Coffee plants have been evolving and interbreeding for centuries, resulting in an estimated six to ten thousand unclassified coffee varieties in Ethiopia. As a result, identifying specific varietals within the Heirloom category is challenging.

This coffee features tasting notes of pineapple, lime and toasted coconut, making it a perfect choice for filter coffee lovers who enjoy their coffee without milk.