Best enjoyed black
Suitable for V60, Chemex, Kalita, Aeropress, Moccamaster
Country: Ethiopia
Name: Lalesa
Tasting Notes: Peach, Marmalade, Jasmine
Variety: Heirloom
Process: Washed
Elevation: 1,800 – 2,200m
Region: Yirgacheffe
Ethiopia Yirgacheffe Lalesa comes from the Gedeo zone’s Gedeb district, specifically the Lalesa sub-region. Grown at 1800–2200m, it features Kurume and Dega varietals. Ripe cherries are delivered to local washing stations, sorted, de-pulped, and fermented for 48–72 hours depending on weather. After fermentation, beans are washed and dried on raised African beds for 10–15 days, with constant turning to ensure even drying. This meticulous process yields a coffee known for its sweetness, complexity, and limited availability, making Lalesa a highly prized origin in the specialty coffee world.
Brew Guide
V60
7 days / 15g dose / 200ml filtered water / 94° / 2 minute extraction