Lalesa - Black Honey

This Ethiopian coffee comes from the Lalesa washing station in Gedeb, Yirgacheffe, cultivated at 2150–2200 meters above sea level. The coffee is grown by farmers who mainly cultivate heirloom varieties. After cherry selection, the cherries rest on raised beds for one day to develop more sugar before being pulped and placed on covered beds to dry for 18–20 days. The Black Honey process retains the most pulp after depulping, resulting in higher fermentation and a flavour profile reminiscent of natural processing, with notes of papaya, mango, and jasmine. Exported by Ephtah Specialty Coffee, a women-owned company based in Addis Ababa.