This Lalesa coffee is an anaerobic natural processed lot from Gedeb, Ethiopia. Grown at an altitude of 2150-2200 meters, the coffee is cultivated under the shade of Ensete trees. The processing involves a nine-day fermentation in plastic barrels followed by 13-18 days of drying. This coffee features a vibrant flavor profile with notes of strawberry, rum, and grapefruit, offering a sweet and funky tropical fruit character.
Jolly Bean Roastery operates from an old mill in Sowerby Bridge, in West Yorkshire's Calder Valley. It started on a 1kg roaster, graduated to a 2.5kg machine nicknamed Tony that the team drove from Portsmouth wedged into a hatchback, and now runs a 10kg Besca. They source ethically and work to keep overheads low enough to make rare and experimental coffees accessible, including lots processed with anaerobic and maceration techniques from Colombian producers. The roastery also runs Giddy Arts, a sister café in Saltaire opposite Salts Mill, which doubles as a general store with a plastic free refill section where customers can bring old coffee bags for freshly roasted beans.
