Blueberries, lavender, lemon, and cheesecake—these are the sweet, fruity flavors you’ll discover in a cup of LALESA coffee, roasted by the Czech roastery Father’s. Thanks to carefully selected processing methods and the high altitude at which the coffee trees grow, this coffee is characterized by a balanced flavor and subtle acidity that will delight even the most discerning coffee lovers.
The Lalesa Farm, located in the heart of the Gedeb region, is a key site for the production of this unique coffee. Spanning 3.5 hectares and situated at an elevation of 2,150–2,200 meters, the farm provides ideal conditions for growing native Ethiopian coffee varieties known as Heirloom. During the harvest, up to 250 people work here, ensuring that the coffee cherries are carefully picked and processed. In addition, Ephtah has built the largest drying station in the region here, enabling the production of the highest-quality coffee.
Coffee processing at the Lalesa farm is carried out using the traditional “natural” or dry processing method. The coffee cherries first undergo a “floating” process, during which unripe and damaged cherries are separated from the highest-quality ones. These are then dried on raised beds for 13–18 days. This process preserves the natural sweetness and richness of flavor, which is reflected in the final cup of coffee. After drying, the coffee is carefully sorted by local women and prepared for export, which takes place via Addis Ababa to Djibouti. This coffee not only offers an unforgettable taste experience but also supports sustainable agriculture and social projects in the region.
- Processing Station: Lalesa
- Producer: Wubit Bekele, Ephtah Specialty Coffee
- Elevation: 2,150–2,200 m above sea level