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Ethiopia
Lalesa Ephtah
Cup Notes: Violet, Blackberry, Dark Grape, Peach, Orange
One of the most exciting Ethiopian lots we’ve tasted this harvest.
Delicate violet aromatics open the cup, followed by juicy blackberry and rich dark grape. Sweet peach brings a silky, rounded sweetness, while bright orange adds a refreshing citrus lift.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Please make sure to read our
FAQ
before making a purchase. This will help prevent misunderstandings, delays, and inconvenience.
By placing an order, we assume you have reviewed the information, and our support will be provided
according to our established guidelines.
Details
- Producer
- Several Small Farmers
- Country
- Ethiopia
- Terroir
- Yirgacheffe
- Altitude
- 2200 masl
- Process
- Special Natural - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Dec 25 - Jan 2026
- Arrived in
- September 2026
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:45
- Brew strenght:
- 1,47 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 18 clicks (medium)
- Water:
- 250g (40tds) at 92 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:45
- Brew strenght:
- 1,47 tds
THE STORY BEHIND
This slow dry natural lot comes from Lalesa, in Gedeb woreda, and is processed at an Ephtah-owned site. The site sits at approximately 2,150 to 2,200 metres above sea level and is the largest drying site in Gedeb. Coffee in the area is naturally grown under shade trees, mainly Ensete, also known as false banana. The lot is made up of local heirloom cultivars and is harvested between December and
January. The Lalesa site covers approximately 3.5 hectares and has around 400 drying beds. It employs seven permanent staff and around 130 seasonal workers during the harvest period.
Ephtah Specialty Coffee works to build sustainable and collaborative supply chains across Ethiopia, with a focus on quality, long-term relationships and support for producer communities. At Lalesa,
farmers receive an initial payment as soon as their coffee is received at the site. Ephtah also supports social initiatives in the area, including a daycare centre for farmers’ children in Gedeb.
Some women farmers in the area are part of Ephtah’s Ama Commitment scheme, which supports the role of women in coffee production and producer communities.
THE VARIETY
Unlike many coffee-producing countries that cultivate a limited number of commercially selected varieties, Ethiopia is home to thousands of indigenous coffee types collectively known as Ethiopian Heirlooms. These genetically diverse varieties grow naturally in the country's forests and highland regions, making Ethiopia the birthplace of Arabica coffee.
Ethiopian Heirlooms are celebrated for their extraordinary complexity and aromatic intensity, often expressing vibrant floral notes, citrus fruits, stone fruits, tea-like characteristics, and remarkable sweetness. Their diversity is one of the key reasons Ethiopian coffees are among the most distinctive and sought-after in the world.
THE FERMENTATION PROCESS
For this slow dry process, the best cherries are purchased from nearby farmers and first floated to remove lower-density cherries and quakers. The coffee is then placed on raised drying beds under a special greenhouse roof, where it dries slowly for around 20 to 25 days. Once dried, the green coffee is handpicked by local women to support quality and consistency. The processing approach is chosen to maximise quality, with a slower drying environment designed to support careful moisture reduction and flavour development.
Once dried, the coffee is transported to Addis Ababa, where it is stored at Moplaco in Gerji. It is then prepared for export and moved by train to Djibouti before shipment.
