Lalesa - Red Honey

An Ethiopian single origin coffee from the Lalesa washing station in Gedeb, Yirgacheffe, grown at 2150–2200 m.a.s.l. by farmers cultivating heirloom varieties. Processed using a red honey method — cherries rest on raised beds for one day before pulping, then dry on covered beds for 18–20 days with approximately half the pulp remaining on the bean. This results in elevated fermentation during drying, producing flavors of peach, grape, and orange blossom. Exported by Ephtah Specialty Coffee, a women-owned company founded by Wubit Bekele.