Brew Fusion
Lalesa - Ethiopia {Black Honey}
Lalesa - Ethiopia {Black Honey}
A Black Honey coffee from Lalesa Kebele, Ethiopia, produced by EPHTAH at an altitude between 2,150 and 2,200 meters. This lot combines the 74110, 74112, and Heirloom varieties, with notes of tropical fruits, milk chocolate, black tea, and peach. Filter roasted by People Possession, available in a 200g format.
Couldn't load pickup availability
FILTER - 200g
ORIGIN: Lalesa Kebele, Ethiopia
PRODUCER: EPHTAH
VARIETY: 74110, 74112, Heirloom
PROCESS: Black Honey
NOTES: Tropical Fruits, Milk Chocolate, Black Tea, Peach
Roast Date: 14/10/2026
Traceability
Traceability
Roaster: People Possession
Origin: Lalesa Kebele, Ethiopia
Producer: EPHTAH
Variety: 74110, 74112, Heirloom
Process: Black Honey
Altitude: 2,150–2,200 MASL
Tasting Notes: Tropical Fruits · Milk Chocolate · Black Tea · Peach
Format: 200g
Roast: Filter Roast
Best for: Filter
Why we like it: A Black Honey Ethiopian coffee that combines notes of tropical fruits, milk chocolate, black tea, and peach. The combination of 74110, 74112, and Heirloom varieties offers an interesting opportunity to discover a different profile of Ethiopian coffees.
Who should buy it: Ideal for those who enjoy Ethiopian coffees with fruity notes and nuances of chocolate and tea. Especially recommended for those looking to explore the Black Honey process in filter preparations.
Description
Description
Lalesa is an Ethiopian coffee produced by EPHTAH in Lalesa Kebele, at an altitude between 2,150 and 2,200 meters.
This lot brings together the 74110, 74112, and Heirloom varieties, processed using the Black Honey method, and features a sensory profile with notes of tropical fruits, milk chocolate, black tea, and peach.
Lalesa and EPHTAH
Lalesa Kebele is the origin of this coffee, grown in a high-altitude area of Ethiopia.
The lot is produced by EPHTAH and combines two Ethiopian selections, 74110 and 74112, with local varieties grouped under the Heirloom designation.
This combination allows for the exploration of different Ethiopian varieties within a single coffee.
Black Honey Process
Lalesa is processed using the Black Honey method, in which the cherry skin is removed while some of the mucilage is kept during drying.
This processing is used to develop coffees with a particular expression of sweetness and fruit.
The exact fermentation and drying times and conditions for this lot are not specified.
Sensory Profile
In the cup, we find notes of tropical fruits, milk chocolate, black tea, and peach.
The profile combines the fruity character of tropical fruits and peach with notes of milk chocolate and black tea.
Roasted by People Possession specifically for filter, Lalesa is available in a 200g format.
Recipes
Recipes
Coming soon...
Compartir
