Ethiopia Lalesa - Espresso (Anaerobic Natural)

About This Coffee

This Ethiopian coffee is from the Chelbesa region in Gedeb, grown at 2150-2200 meters altitude. It features mixed heirloom varieties and undergoes anaerobic natural processing. The coffee is naturally grown under the shade of Ensete (false banana) trees. It undergoes anaerobic fermentation in plastic barrels for nine days, followed by drying for 13-18 days. The flavor profile includes sour cherry, mango, and cacao notes. The lot size is approximately 9000 kg, processed at the Lalesa site which is the largest drying facility in Gedeb.

Origin

Gedeb (Ethiopia)

Chelbesa (Ethiopia)

Flavor Notes

Sour Cherry, Mango, Cacao

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

Mixed Heirlooms

Buy from Roaster

Morrow Coffee

Kim and Andrey founded Morrow Coffee in Barcelona in 2017, installing a roasting machine directly inside their space so customers could witness the process. Andrey manages the roasting, receiving green beans and developing profiles that lean away from the bitterness of over roasted commercial coffee. The operation sources from Colombia, Brazil, Ethiopia, and Burundi, offering tasting notes that range from plum and black tea to hazelnuts and grapefruit. Alongside espresso, Morrow serves coffee through Aeropress, Chemex, and V60. The space itself occupies a bright, sunny corner near Plaza Espana, with large windows and a modern industrial interior. Morrow followed in the footsteps of Barcelona pioneers like Nomad and Syra, and has built a loyal following for its transparent approach to roasting and its consistent, flavor forward cups.

View All Coffees Visit Website