Samii Lalesa

Complex, sweet, and vibrant. Ripe apricot and pear preserves shape this coffee’s fruity sweetness, accompanied by delicate caramel and subtle notes of black tea. We taste delicate floral notes that add elegance to the long finish.

The coffee cherries are hand-picked by smallholder farmers in the Lalesa region and brought to the washing station the same day. After careful selection, they are depulped using a traditional Agaarde Disc Pulper and then fermented underwater for 48 to 100 hours. Multiple density sorting stages ensure that only the heaviest, highest-quality beans are selected. After washing, the coffee is dried on raised beds for 8 to 20 days, depending on the weather, until it develops its full aromatic potential.

This coffee is processed at the Lalesa Washing Station in the Gedeo Zone, one of Ethiopia’s most renowned coffee-growing regions. The washing station was founded in 2018 by Alemayehu Tilahun, who has worked closely with the surrounding smallholder farmers for nearly two decades. Today, it is part of Origin Land Coffee, a young export company focused on transparent supply chains, long-term partnerships, and promoting exceptional coffees from Ethiopia’s finest growing regions.