Lalesa

ORIGIN
Ethiopia holds near-legendary status in the global story of coffee. Unlike many coffee-growing countries, the plant was not introduced as a cash crop though colonization. Instead, the species Arabica evolved and adapted over hundreds of years to the shade canopy of the biodiverse sub-tropical rainforests in the East and West of the Great Rift Valley. Heirloom varieties are coffee plants that grow indigenously and there are thousands of varieties that offer up a kaleidoscope of flavour potential.

Ethiopia’s coffee production also supports the trade balance of a country with more than 100 million people. It is the main source of the country’s foreign currency income and is estimated that more than a quarter of the population depend directly on coffee production. The majority of smallholder producers cultivate less than one hectare of land and their ‘garden coffee’ grows alongside sustenance crops in the rich, nutrient-rich volcanic soils.
 

PRODUCER
Once harvested, smallholder producers bring their ripe red coffee cherries to the Lalesa washing station near the town of Gedeb, in the southeast region of Sidamo for processing. Operated by Ephtah Specialty Coffee, the company supports the role of women in the coffee industry, recognizing their pivotal role in driving positive social and economic change in the country. The facility is the largest drying and washing site in the region, with 20 permanent staff which increases to 250 seasonal employees during the harvest season in November and January. Ephtah provides payments to farmers upon receipt of their coffee and supports them with quality premiums including assistance with school fees for their families.

This naturally processed coffee is floated in tanks to remove the unripe or defective coffee cherries before being placed on drying tables for 12-15 days under the hot African sun. Once the coffee has reached the ideal moisture content, it is milled, graded for quality, and stored at their warehouse facility in Addis Ababa. From there, the coffee is sent by train to Djibouti for export to specialty markets around the world.
 

ROAST
Sourced through our friends at Falcon Specialty, we love this coffee for its floral aromatics that reminds us of vanilla. We have opted for a gentle roast for filter to bring out the fruity tropical notes of ripe mango complemented by a lemon-curd sweetness. There is a balanced citric acidity that provides a refreshing zest in the cup!