Lalesa – Anaerobic, Gedeb
From the heart of Gedeb, one of Ethiopia’s finest coffee-growing regions, we present this special anaerobic lot from the Lalesa washing station.
In 2023, Ephtah acquired its own drying station in Lalesa—with over 400 drying beds, it is the largest of its kind in a region that ranks among Ethiopia’s best growing areas. Ephtah’s permanent on-site presence allows the company to foster closer, long-term relationships with the farmers and maintain full control over the processing.
Seven permanent employees manage the operation; during harvest season, the team grows to about 130 people. Ephtah is also socially engaged: A childcare center for the farmers’ families was opened in Gedeb, and some of the women in the region are part of the “Ama Commitment” program.
On 3.5 hectares, at elevations ranging from 2,150 to 2,200 meters, heirloom coffee grows naturally in the shade of enset trees, the Ethiopian “false banana.” Harvesting happens from December - January.
The coffee is processed anaerobically: The cherries ferment for five days in sealed plastic barrels before drying on beds for 13 to 18 days. The coffee is then stored locally until it is transported to Addis Ababa, to the Moplaco warehouse in Gerji—from there, it continues by train to Djibouti for export.
Look forward to a cup with notes of strawberry, peach, passion fruit, and black tea.
Region: Gedeb
Producer: Lalesa Washing Station
Cultivation altitude: 2150 - 2200 m
Variety: Heirloom
Preparation: Anaerob 5 Tage
Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot
Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 1 year)
Body: 4/5
Fruit: 4/5
Flavor profile:
Strawberry
Peach
Maracuja
Black tea
