Lalisaa Ethiopia is a coffee that will appeal to lovers of sweet fruitiness and velvety body. The cup reveals notes of blueberries, pineapple, and milk chocolate— all in a harmonious and juicy filter roast. The coffee is processed using natural spontaneous fermentation, which brings out its wild and playful character. It is a typical example of what the excellent Sidama region can achieve in combination with the care of the farmer – the result is clear, fresh, and unforgettable.
The coffee is grown by Abebe Hewiso near the village of Bona Zuria in the Sidama region. His 3.2-hectare farm is proof that combining modern knowledge with traditional practices yields excellent results. Abebe is a graduate of a program focused on agroforestry—a method where coffee trees grow alongside trees and other plants. This approach improves soil fertility, promotes biodiversity, and helps stabilize the local climate. The entire cultivation and harvesting process is carried out in harmony with nature and with respect for the local ecosystem. The JARC74110 variety used was bred in the 1970s by the JARC (Jimma Agricultural Research Center). It comes from a mother tree in the village of Bishari in the Illubabor region and is one of the most distinctive sub-varieties of Ethiopian Heirloom. Thanks to its disease resistance and rich fruity flavor, it is popular among producers and roasters alike.
Natural processing gives this coffee depth, sweetness, and a gently fermented touch that highlights its complex character. Thanks to a combination of thoughtful fermentation and high altitude, Lalisaa is an excellent choice for lovers of colorful and layered cups.