Ethiopia LALESA ANAEROBIC from Amsterdam roaster Friedhats Coffee has a flavor profile reminiscent of a tropical fruit ice cream sundae—rich, juicy, and playful. The overall impression is lively, with pronounced fruitiness, but also balanced acidity and a pleasant medium body that supports the delicate structure. The finish reveals layers of peach and citrus peel, leaving a fresh but coherent impression.
The coffee comes from the Gedeb region of Ethiopia, one of the cradles of Arabica and where traditional heirloom (local) varieties are still cultivated today. In this case, the beans are labeled as"heirloom." The producers are small farmers who work with the Lalesa Washing Station. The altitude at which this lot was grown ranges from 2,150 to 2,200 meters above sea level, which contributes to slow ripening, more concentrated aromas, and higher quality green beans. The selection from individual growers under one project combines the richness of the terroir with precise processing.
Anaerobic fermentation is used for processing. This means that during the fermentation phase, the beans are sealed in containers without oxygen (i.e., without contact with air), which allows for the development of unusual microbial activity, higher fruit intensity, and more complex fermentation tones. After fermentation, the beans are washed and then dried—probably on African beds or concrete surfaces—with the fermentation phase being prolonged and carefully controlled for temperature and humidity to prevent defects and degradation.