
Coffee Cycle Roasting
Ethiopia Natural Lalesa
OriginEthiopia
ProcessNatural
Summary
Ethiopia Natural Lalesa from Coffee Cycle Roasting. Grown by smallholder farmers near Lalesa in the Gedeb region of the Gedeo Zone, Southern Ethiopia at 2,150–2,200 MASL. Processed as a natural, dried on African raised beds for 14 days. The coffee is grown in traditional agroforestry systems among indigenous enset trees, in a UNESCO-recognized landscape. The Lalesa drying station supports the Ama Commitment initiative empowering women coffee farmers. Cup profile is fruity, balanced, and clear.
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FormatBean
DecaffeinatedNo
ProducerSmallholder farmers near Lalesa
Altitude2150 - 2200 m.a.s.l
NotesFruity
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