Introduction
We’re proud to present our newest filter release: Ethiopia Gedeb Lalesa Heirloom Washed. Hailing from the revered Yirgacheffe region, this coffee is a masterclass in balance and elegance, blending delicate florals, lush stone fruit, and a honeyed sweetness that dances on the palate. Processed with precision at the Lalesa washing station in Gedeb district, this washed heirloom embodies the timeless charm and complexity that have made Yirgacheffe a cornerstone of Ethiopian coffee heritage.
| Washing Station | Lalesa |
|---|---|
| Process | Washed |
| Variety | Heirloom |
| Elevation |
2,249 MASL |
| Region |
Gedeb, Yirgacheffe |
| Country | Ethiopia |
How’s It Taste?
Ethiopia Gedeb Lalesa Heirloom Washed enchants with its refined yet vibrant profile. Juicy peach and ripe banana mingle with zesty orange peel, while floral hints of chamomile and jasmine add aromatic lift. A silky, full-bodied mouthfeel carries notes of raw honey, culminating in a clean, sweet finish. The washed process highlights the coffee’s clarity, letting Yirgacheffe’s signature brightness and complexity shine through.
How To Brew?
Recipe - Anaerobic Natural
|
Weight |
Yield |
Temperature |
Extraction Time |
Ratio |
|
20g |
320g |
97℃ |
2:45 Min |
1 : 16 |
To fully experience the depth and complexity of this coffee, we recommend trying it with these brewing methods:
- Pour Over (V60, Chemex)
- Aeropress
- Moccamaster
- Cold Brew
Each method highlights the unique characteristics of this roast, ensuring a memorable cup each and every time.
For more brewing tips, visit our Brewing Guide.
Who’s Behind This Amazing Coffee?
This coffee is a testament to the skill of Yirgacheffe’s smallholder farmers, who tend heirloom varieties in backyard “garden coffee” plots. Their cherries, handpicked at peak ripeness, are processed at the Lalesa washing station—a hub of meticulous craftsmanship. Through collaboration and generations of expertise, these farmers and processors create a coffee that reflects Yirgacheffe’s soul.
The Process
Every step is designed to preserve purity and nuance:
-
Cherries are harvested October–January, sorted, and depulped to remove floaters.
-
Beans undergo 12–24 hours of underwater fermentation to strip mucilage, followed by thorough rinsing.
-
Washed beans dry on African raised beds for 10–15 days, shielded by covers on scorching days to slow drying.
-
Once dried to 10–12% moisture, beans rest in protective parchment until milling.
-
Pre-export, beans endure triple-pass hand and color sorting to ensure flawless quality.
This methodical approach yields a cup of crystalline clarity and vibrant character.
The Region
Yirgacheffe, nestled in Ethiopia’s Gedeo Zone, is the spiritual heartland of Arabica coffee. Known for its dramatic altitude shifts (from 1,200 to 3,200 MASL within just 30km), the region’s microclimates and iron-rich soils nurture wild heirloom varieties found nowhere else.
Officially classified under the ECX as the “Yirgacheffe Area,” this biodiverse exclave includes famed woredas like Kochere, Konga, and Gedeb. The Gedeo people, stewards of this land, cultivate coffee beneath native shade trees, fostering beans of unmatched floral intensity and citrusy brightness. It’s no wonder Yirgacheffe remains a global benchmark for specialty coffee.
Ethiopia Gedeb Lalesa Heirloom Washed is a love letter to Yirgacheffe’s legacy. From misty highland farms to your favourite brew method, each sip captures the harmony of tradition and terroir.
For those interested in establishing a wholesale coffee partnership, head to our wholesale page and fill out the contact form. If you're a venue looking to purchase casually or feature us as a guest roaster, visit Ordermentum to connect and view our price list.
