ETHIOPIA Lalesa, Espresso
Andy RoastersAbout This Coffee
This Ethiopian coffee is from the Gedeb region, grown at 2200 meters altitude. The Lalesa lot is cultivated naturally under tree shade, primarily Ensete (false banana trees). It features Heirloom varieties and undergoes natural anaerobic processing with nine days of anaerobic fermentation in plastic barrels, followed by 13-18 days of drying. The coffee is traded by Falcon Coffees and offers tasting notes of tamarind, peach, and rum.
Origin
Gedeb (Ethiopia)
Flavor Notes
Peach, Tamarind, Rum
Roast Level
—
Processing
Natural Anaerobic
Typology
ArabicaHeirloom
AR
Andy Roasters
Andy Roasters was founded in 2020 by Dave Haessen and Kjell Maes in Antwerp, operating from the Blikfabriek in Hoboken. Dave previously worked in Melbourne's coffee scene before opening Butchers Coffee in Antwerp in 2015, and brought that experience into a roastery built around making specialty coffee fun, accessible, and less intimidating without compromising on quality. They focus on sourcing sweet and complex coffees through transparent relationships with producers and importers, roasting on a Giesen with a focus on consistency and developing profiles that bring out the best in each bean.
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