Ethiopia Lalesa - anaerobic natural

About This Coffee

You know us - we still check anaerobically processed lots particularly carefully. Because funky is great, but funky alone is not enough to be included in our range. We are extra picky there... because it has to fit our roasting style. And that is clean*. That's why we danced around the cupping table a bit when we had this coffee in the cup for the first time. Because it has everything we want from an Ethiopian coffee PLUS fancy aromas (strawberry punch, I'm looking at you!), which make it something very special again. But not so much that it knocks you off your feet. 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 southwestern Ethiopia. 3.5 hectares of cultivation area and 350 drying beds (on which the coffee is dried) are located here at an altitude of 2150-220 m above sea level, and the annual production is approximately nine tons. The coffee grows here in the shade under trees (mainly Ensete) and is anaerobically fermented 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 reaches its final moisture content. * What does "clean" actually mean in coffee language? Clean, in the sense of a clear cup profile, means in coffee language that, firstly, no disruptive factors are noticeable and, secondly, the individual aromas in the coffee are clearly recognizable and can be named. This is on the one hand a question of the quality of the green coffee (it must therefore be particularly high) and, on the other hand, of course also a question of roasting. Because with profile development - as also in the subsequent weekly production - sensitivity is required to tease out the aromas from the beans. And Felix can do that particularly well, as we know!