Samii Lalesa

Sweet, layered and beautifully expressive. Ripe apricot and pear jam bring vibrant sweetness, complemented by silky caramel and the refined structure of black tea. Delicate floral notes gently unfold as the cup cools, adding elegance to the clean, lingering finish. The cherries are hand-picked by smallholder farmers in the Lalesa region and delivered to the washing station on the day of harvest. After careful sorting, they are pulped using a traditional Agaarde Disc Pulper before undergoing a submerged fermentation for 48 to 100 hours. Multiple density separations ensure that only the heaviest and highest-quality beans are selected. The parchment coffee is then dried on raised beds for 8 to 20 days, depending on the climate, allowing the coffee to develop its full aromatic potential. This coffee is processed at the Lalesa Washing Station in Ethiopia's Gedeo Zone, one of the country's most renowned coffee-growing regions. Founded in 2018 by Alemayehu Tilahun, the washing station works closely with the surrounding smallholder farmers, building on relationships developed over nearly two decades. Today, it is part of Origin Land Coffee, a young exporting company committed to transparent supply chains, long-term partnerships, and showcasing exceptional coffees from Ethiopia's finest growing regions.