ENDLESS SUMMER
Sour Cherry · Orange Wine · Dark Chocolate
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Vibrant fruit, layered sweetness and a rich chocolate finish. Grown high in the mountains of Gedeb, Ethiopia, this Red Honey coffee brings together expressive notes of sour cherry and orange wine with the depth of dark chocolate.
High in the mountains of Gedeb, southern Ethiopia, Lalesa is a place where altitude, climate and generations of coffee-growing knowledge come together.
At 2,150 to 2,200 metres above sea level, coffee grows beneath the shade of native vegetation, including Ensete, commonly known as false banana. The region’s seasonal rhythms shape the development of the cherries, which are typically harvested between December and January.
This particular lot is produced by local smallholder farmers and processed at Lalesa, a site established by Ephtah Specialty Coffee in 2023.
Here, quality begins with careful cherry selection.
After flotation, the cherries spend a day on drying beds before being pulped. The coffee is then slowly dried under shade for approximately 20 days, retaining mucilage during the drying process.
This considered approach to Red Honey processing is designed to develop sweetness and structure while preserving the distinctive character of the coffee.
The result is a vibrant and layered cup, with notes of sour cherry and orange wine, followed by the richness of dark chocolate.
BEYOND THE HARVEST
Behind the coffee is a network of farmers, seasonal workers and people committed to improving quality through knowledge, infrastructure and long-term relationships.
Ephtah works closely with local producers, providing prompt payment for delivered coffee and investing in initiatives that support the wider community.
These include childcare facilities for farming families and programmes that encourage greater participation and recognition for women in coffee production.
For us, Lalesa represents something we value deeply: the relationship between place, people and the decisions that shape quality.
A distinctive Ethiopian coffee, carefully produced and thoughtfully selected for its clarity, complexity and character.
At 2,150 to 2,200 metres above sea level, coffee grows beneath the shade of native vegetation, including Ensete, commonly known as false banana. The region’s seasonal rhythms shape the development of the cherries, which are typically harvested between December and January.
This particular lot is produced by local smallholder farmers and processed at Lalesa, a site established by Ephtah Specialty Coffee in 2023.
Here, quality begins with careful cherry selection.
After flotation, the cherries spend a day on drying beds before being pulped. The coffee is then slowly dried under shade for approximately 20 days, retaining mucilage during the drying process.
This considered approach to Red Honey processing is designed to develop sweetness and structure while preserving the distinctive character of the coffee.
The result is a vibrant and layered cup, with notes of sour cherry and orange wine, followed by the richness of dark chocolate.
BEYOND THE HARVEST
Behind the coffee is a network of farmers, seasonal workers and people committed to improving quality through knowledge, infrastructure and long-term relationships.
Ephtah works closely with local producers, providing prompt payment for delivered coffee and investing in initiatives that support the wider community.
These include childcare facilities for farming families and programmes that encourage greater participation and recognition for women in coffee production.
For us, Lalesa represents something we value deeply: the relationship between place, people and the decisions that shape quality.
A distinctive Ethiopian coffee, carefully produced and thoughtfully selected for its clarity, complexity and character.
| Country | Ethiopia |
|---|---|
| Region | Gedeb, Gedeo |
| Farm | Lalesa Washing Station | Local Smallholder Farmers |
| Producer | Ephtah Specialty Coffees |
| Variety | Local Heirloom |
| Process | Red Honey |
| Altitude | 2,150 – 2,200 MASL |
| Profile | Sour Cherry · Orange Wine · Dark Chocolate |