Ethiopia Lalessa

Lalesa, in the Gedeo region, is known for its excellent coffee, grown in a dense, semi- forest environment with shade-grown coffee and "false banana" trees. This region exemplifies best practices in coffee agroecokogy. The cherries are handpicked and sorted, then placed into a hopper connected to a traditional Agaarde Disc Pulper, which removes the skin and pulp while grading the cherries by density into high and low-quality categories. The coffee is fermented in water tanks for 48-100 hours, with lower-density cherries floating to the top and being removed. The denser, higher-quality beans are kept for premium lots. Finally, the parchment is soaked in clean water and dried on raised beds for 8-20 days, with the drying process adjusted based on climate and conditions.