Lalesa, Ethiopia

This slow-dried natural lot comes from the Lalesa washing station in Gedeb, one of the most expressive coffee-growing areas in the Gedeo Zone. Operated by Ephtah Specialty Coffee, the site is the largest in the region with over 350 drying beds and up to 250 seasonal workers. Fermentation takes place in plastic barrels for nine days, followed by an extended drying period of 13–18 days on raised beds — a method used to intensify sweetness and preserve the vivid tropical character of the coffee.

The Lalesa station sources heirloom coffee cherries from surrounding smallholders growing at elevations of around 2,000–2,200 masl. The fruit is cultivated under shade from enset trees and processed on-site with careful handling before being stored in Addis Ababa and eventually exported via Djibouti. Ephtah finances farmer cherry purchases up front and reinvests into local communities through school fee support, drying bed expansion, and the AMA Commitment social programme.

The result is a clean, bright, and deeply aromatic cup, full of ripe tropical fruit and dark sugars. You’ll find lush flavours of mango, blueberry and pineapple layered over rich notes of dark chocolate and honey — a high-grown Ethiopian natural that’s both vibrant and comforting.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.