Name:            Lalesa                                              

Country:           Ethiopia

Tasting Notes: Peach, Marmalade, Jasmine

Process:            Washed

Altitude:            1,800 – 2,200m

Variety:             Heirloom

Region:              Yirgacheffe

About:

Ethiopia Yirgacheffe Lalesa comes from the Gedeo zone’s Gedeb district, specifically the Lalesa sub-region. Grown at 1800–2200m, it features Kurume and Dega varietals. Ripe cherries are delivered to local washing stations, sorted, de-pulped, and fermented for 48–72 hours depending on weather. After fermentation, beans are washed and dried on raised African beds for 10–15 days, with constant turning to ensure even drying. This meticulous process yields a coffee known for its sweetness, complexity, and limited availability, making Lalesa a highly prized origin in the specialty coffee world

Recommended brewing methods: Espresso Machine, Stove Top, Aeropress, Clever Dripper

Learn how to brew this coffee with our Brew Guide.

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