Lalesa, Ethiopia
Our set from the Lalesa farm in the Gedeb region of Ethiopia, is super exciting. You get to taste an anaerobic natural and a black honey processed coffee from the same farm and the same harvest. This gives you a unique opportunity to try the coffees side by side, so you can appreciate the nuances between these two processing methods and their impact on the flavour.
Your processing exploration journey begins right here!
Learn more about the coffee here
How do you taste coffee?
Tasting coffee is not just taking a big sip from your cup - there's a very specific technique to it. So, with your set of Lalesa coffees, why not try and set up your own cupping to explore the nuances of processing?
Learn more
What is honey processing?
Honey processing has really become the specialty coffee darling in recent years. It’s a more sustainable way of processing that helps develop some super interesting flavour profiles.
Learn more
We're donating to the Stumping Project
For every set of Lalesa coffees sold we donate £1 to the Stumping Project. This project partners with Ethiopian coffee farmers to help them triple their crop in three years.
The largest challenge to coffee productivity in Ethiopia is the lack of coffee tree rejuvenation - also known as stumping. It’s the most critical step to improve yield and quality. But, even though stumping a 25-year-old tree can generate yields that are equal to or better than young trees, smallholder coffee farmers are reluctant to stump because of the loss of income over the following year and a half while their trees regrow the stems.
The Stumping Project helps incentivise with tools and and train the farmers in the benefits of stumping and other good agricultural practices.
