Lalesa Anaerobic

OriginEthiopia

ProcessAnaerobic, Natural

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.

AI-assisted description, based on roaster & cupping data.

Details

Format: Bean
Roast profile: Omniroast
Decaffeinated: No
Price
Cupping score: 87.5
Region: Gedeb
Producer: Gotiti smallholders
Altitude: 2200 m.a.s.l
Variety: Heirloom
Notes: Tamarind, Blackberry, Passion Fruit, Rum, Hibiscus

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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…

AI-assisted description, based on roaster & cupping data.

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