Lalesa Anaerobic

Summary

This natural anaerobic Ethiopian coffee comes from the Lalesa washing station in Gedeb, grown by Gotiti smallholders at 2150–2200m. Heirloom varieties undergo a nine-day anaerobic fermentation followed by slow drying on African beds for 13–18 days. The cup is juicy to medium-bodied with low acidity, featuring passion fruit, hibiscus, blackberry and a slight rum-tamarind finish. SCA score 87.5.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Cupping score

87.5

Producer

Gotiti smallholders

Altitude

2200 m.a.s.l

Variety

Heirloom

Notes

Tamarind, Blackberry, Passion Fruit, Rum, Hibiscus

The roaster

Moklair

Moklair is a micro-roastery and coffee bar in Reims, France, built for light-roast obsessives. Their beans read like a competition lineup—co-fermented Geshas t…