We have been experimenting with the fermentation of coffee cherries for several years now, and 120 hours is pretty extreme. This coffee reminds us of a sweet Thai iced tea, with aromatic basil.
While the light roast is really, really good, we’re also offering this as a medium espresso roast.
Wubit Bekele owns and manages a small coffee production site in the hills near Yirgacheffe, where the local coffee varieties are often the smallest in Ethiopia and exceptional in quality. Her Lalesa site consistently produces beautiful coffees, and in particular, the shade-dried coffees, which we really love.
This is our first direct purchase of the season, and the coffee is very fresh, having flown direct on Ethiopian Air on Easter weekend, in vaccuum-sealed bag/box and we drove up to Paris to collect it so we could start roasting it immediately.
We have been experimenting with the fermentation of coffee cherries for several years now, and 120 hours is pretty extreme. This coffee reminds us of a sweet Thai iced tea, with aromatic basil.
While the light roast is really, really good, we’re also offering this as a medium espresso roast.
Wubit Bekele owns and manages a small coffee production site in the hills near Yirgacheffe, where the local coffee varieties are often the smallest in Ethiopia and exceptional in quality. Her Lalesa site consistently produces beautiful coffees, and in particular, the shade-dried coffees, which we really love.
This is our first direct purchase of the season, and the coffee is very fresh, having flown direct on Ethiopian Air on Easter weekend, in vaccuum-sealed bag/box and we drove up to Paris to collect it so we could start roasting it immediately.
