Ethiopia Lalesa
Ships within 1 week after your roast date. These beans hit their peak two to three weeks after roasting, so there is no rush.
A bright, fruit-forward natural Ethiopian single origin
Ethiopia Lalesa is a single origin coffee from the Gedeo zone of southern Ethiopia, naturally processed at high altitude to draw out ripe, juicy fruit. Expect red apple and nectarine with a clean, sweet finish. It is built for drinkers who love a vibrant, expressive cup, and it shines on both filter and espresso.
Tasting Notes
Red Apple · Nectarine · Juicy
Soft, rounded body with gentle stone-fruit acidity and a sweet, lingering finish.
Coffee Details
| Origin | Ethiopia |
| Region | Gedeb, Gedeo (SERS) |
| Station | Lalesa drying station |
| Producer | Smallholder farmers |
| Variety | Heirloom |
| Processing | Natural |
| Altitude | 2,150–2,200 masl |
| Roast Level | Medium |
| Tasting Notes | Red apple, nectarine, juicy |
About This Coffee
Established in July 2023, the Lalesa drying station sits high in the Gedeo zone and is led by an Ethiopian woman-owned exporter dedicated to empowering women farmers and driving change through coffee. At 2,150 to 2,200 metres above sea level, smallholder farmers cultivate heirloom varieties beneath ensete (false banana) shade, working without chemical fertilisers or pesticides.
Through the Ama Commitment scheme, women farmers earn significantly more than the local market rate, strengthening financial security and rewarding quality. At Lalesa, the scheme has also funded an on-site day care centre, giving children a head start while mothers focus on the harvest.
This woman-led approach means every cup supports sustainability, gender equity and real social impact in rural Ethiopia — proof that coffee can be a catalyst for lasting change.
How to Brew Ethiopia Lalesa
Espresso
| Brewing ratio | 1 : 2.5 |
| Ground coffee | 20g |
| Espresso output | 50g |
| Brew time | 25–35 seconds |
Filter
| Brewing ratio | 1 : 16 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93°C |
| Brew time | 3 minutes |
Tasting too sharp or thin? Grind a touch finer to build sweetness and body. If it turns bitter or dry, go slightly coarser.
How Much Coffee Is in a Bag?
Brewing filter at around 15g per cup, a 250g bag makes about 16 cups and a 1kg bag makes roughly 65 cups. A naturally processed Ethiopian heirloom at this altitude is a rare, expressive cup — enough mornings to really get to know it.
Frequently Asked Questions
Is Ethiopia Lalesa better as espresso or filter?
Both work beautifully. Filter highlights its clean red apple and nectarine clarity, while espresso concentrates the sweetness into a juicy, fruit-forward shot. Start with filter if you want to taste the origin most clearly.
What does this coffee taste like?
Ripe red apple and nectarine over a soft, rounded body, with gentle stone-fruit acidity and a sweet, lingering finish. It is fruity and approachable rather than sharp or grassy.
How fresh is it?
We roast to order and ship within one week of your roast date. These beans are at their best two to three weeks after roasting, so they travel and rest well before you brew.
What grind should I buy?
Choose whole bean if you have a grinder — it keeps the fruit notes vivid. Otherwise tell us your method and we will grind to match your filter, espresso or moka setup.
Do you offer free shipping?
Yes. Free shipping within Malaysia on orders over RM80. Orders are roasted in Kuala Lumpur and dispatched fresh.
Want to try before committing? Explore the Taster Box. Buying for an office or café? See Bulk & Office Orders.
In the cup.
How Ethiopia Lalesa shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
