This Ethiopian coffee is from the Lalesa Site in the Gedeb District, grown at 2150-2200 meters altitude. The heirloom variety coffee grows in shade under trees, mainly Ensete. After harvesting, it undergoes anaerobic fermentation in barrels for nine days, followed by 13-18 days of drying on raised beds. The processing creates funky notes while maintaining a clean cup profile with flavors of nectarine, apricot, black tea, floral, hibiscus, plum, and strawberry punch. The site has 3.5 hectares of cultivation area with 350 drying beds and produces around nine tons annually.
Origin
Gedeb (Ethiopia)
Flavor Notes
Floral, Black Tea, Strawberry, Nectarine, Apricot, Hibiscus, Plum
Felix Teiretzbacher founded kaffeelix in 2012, initially to supply his own café before specializing completely in roasting. His approach is to roast coffees relatively light, a method that highlights the unique characteristics of a bean's origin and processing rather than masking them with roasted notes. This dedication has paid off, with Felix winning the World Coffee Roasting Championship in 2022.
