Lalesa Anaerobic

OriginEthiopia

Roast levelLight

ProcessAnaerobic, Natural

Summary

An Ethiopian coffee from the Gedeb highlands, produced by Gotiti smallholders and processed at the Lalesa washing station. The coffee undergoes a 9-day anaerobic natural fermentation followed by slow drying on African beds for 13-18 days at 2150-2200m altitude. Flavour profile includes passion fruit, hibiscus, blackberry, with a finish of rum and tamarind. Juicy to medium body with light acidity. The variety is Heirloom. SCA score of 87.5.

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Details

FormatBean

Roast profileOmniroast

DecaffeinatedNo

Cupping score87.5

ProducerGotiti smallholders

Altitude2200 m.a.s.l

VarietyHeirloom

NotesTamarind, 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 that taste like peach iced tea, nitrogen-macerated Panamas, and crystalline Costa Ricans for the "intellectuals." And for good reason: they've racked up seven trophies in three years, including a 2025 French Barista Champion title. Competition is in their DNA. Their roster runs from elegant Kenyans with redcurrant and brown sugar to anaerobic Ethiopians and a signature blend of two Ethiopian naturals for pure harmony. Grab their specialty coffee beans online or pull up a chair at their café on rue Andrieux in Reims. Precision-sourced and light-roasted to perform.

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