Lalesa

About This Coffee

This coffee is a single-origin lot from the Lalesa washing station in the Gedeb region of Ethiopia, grown at an altitude of 2,150 to 2,200 meters. It consists of local heirloom varieties and is processed using a black honey method, where cherries are floated, pulped, and dried under shade for approximately 25 days. The flavor profile features notes of blackberry, solero, and parma violet, characterized by sweet, complex tropical notes and perfumed purple florals.

Origin

Gedeb (Ethiopia)

Flavor Notes

Blackberry, Solero, Parma Violet

Roast Level

Medium Light

Processing

Black Honey

Typology

Arabica

Heirloom

Buy from Roaster

Campbell & Syme Coffee Roasters

Joe Syme and his mother Patricia started Campbell & Syme around 2012 in East Finchley, London. The team expanded when Jon Cowell, Dumo Mathema, and Ben joined, with Ben eventually becoming co owner and head of coffee. The roastery moved to Kings Langley in Hertfordshire in 2018 with a 15kg Giesen, added a 12kg Diedrich in 2020, and in 2025 shifted all production to an IMF RM20 hot air roaster for its lower emissions and energy footprint. Every coffee is omni roasted, meaning it works equally well as filter or espresso. Campbell & Syme earned B Corporation certification in 2023 and channels support through One Tree Planted, Bio bean, 1% For The Planet, and Project Waterfall. They pay producers above production cost specifically to fund local community projects at origin.

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