Gedep - Lalesa

If you like juicy, tropical fruit notes and clean, sugary sweetness in your cup (and oh boy, we do) this coffee is for you!

Producer: Gedep - Lalesa

Origin: Yirgacheffe, Ethiopia

Variety: Heirloom

Processing: Ntural

Altitude: 2,150-2,200 masl

Flavour notes: Mango, peach, black tea

Recommended brewing methods: Pour over / filter, cafetierre, espresso (black)

The Lalesa washing station is located in Gedeb, a region with a population of over 300,000 people. The area is predominantly Christian Protestant, with some Orthodox Christians, and the primary language spoken is Gedeoiniya. The community celebrates its main annual New Year festival on January 18th, and Enset (false banana) is the staple food. The Siqe river delineates the border between Gedeo, Guji, and the Southern regional state from Oromia.

The coffee is naturally grown under shade trees, primarily Ensete (false banana tree). The best cherries are bought from nearby farmers. Coffee is initially floated to remove quakers, then placed on drying beds for 12-15 days. Green beans are handpicked by local women.

Ephtah Specialty Coffee area critical supply chain partner in Ethiopia. They are dedicated to building sustainable and collaborative supply chains that benefit customers, farmers, and their communities. The company emphasizes promoting the role of women in the coffee industry, recognizing their pivotal role in driving social and economic change in Ethiopia. Ephtah ensures quality at every stage of the shipment process, focusing on providing the highest quality green coffee beans and maintaining satisfaction among all stakeholders in the supply chain.

Our recommended pour over brewing recipe

Rules are made to be broken, but we wanted to give you a leg-up in getting a great result at home - below is our recomended brewing recipe.

Rest coffee for at least 2-3 weeks after roast date.

Pours

Use a gentle pour to reduce agitation.

Using a cafetierre? Try this video from James Hoffman and you'll be delighted!