£15.60 GBP
This washed lot comes from the region of Lalesa, one of the finest coffee producing areas in Gedeo known for its dense layered semi forest vegetation.
It is processed at a wet mill owned by Alemayehu Tilahun. Alemayehu is a local who started working in coffee almost 20 years ago. He believes his success is attributed to the strong relationships he has cultivated with the surrounding farmers delivering cherry to his washing station.
To effectively categorise their Ethiopian coffees, their team created a “flavour wheel”, where they have allocated different flavour profiles to colours.This coffee falls into the “Kelloo” flavour profile. Kelloo means "yellow" in the Oromiffa language. This concept represents coffee that tastes like yellow tropical fruit, florals, peach, and stone fruit.
Made up of cherries delivered by local farmers, this coffee is processed at the Alemayehu Tilahun Washing Station in Lalesa, Gedeo.
Alemayehu, a native to the Gedeo Zone, has been working with coffee for almost 20 years. He built his wet mill in 2018, with the hope of purchasing red cherries exclusively from the nearby farmers of Lalesa. He attributes his success to the relationships he has cultivated within the community & farmers surrounding his washing station.
The wet mill is now vertically integrated with Abenezer Asfaw's Origin Land Coffee.
Lalesa is one of the finest coffee producing areas in Gedeo. Known for its dense layered semi forest vegetation structure, including “false banana” trees and shade grown coffee trees, Lalesa is a great example of best practices in coffee growing agroecology.
The cherries are collected manually and hand sorted later. They are placed directly in the hopper that is connected to the pulping machine (a traditional Agaarde Disc Pulper). The coffee flows from the hopper down to the pulper, and the pulper removes the skin and pulp. The machine is designed to conduct grading of high and low quality (1st and 2nd), based on density.
The coffee is then fermented under water in tanks for an average of 72 hours, but any time frame between 48 - 100 hours is within the norm. The coffee is graded again in channels, so that the cherries of lower quality (with a lower density) will float. They are removed, leaving the denser, higher quality beans to be separated as higher-grade lots.
The parchment is soaked in clean water and then dried on raised beds for approximately 8 - 20 days. The coffee is dried in layers of 2-8 cm, depending on the climate, the type of tables, and the stage of drying.
DETAILS
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TIPS
All our coffee beans are roasted fresh and are best consumed within 6 weeks of roast date. Always reseal in our airtight bag and store at ambient temperature.
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