Lalesa

About This Coffee

This anaerobic natural coffee is sourced from the Lalesa washing station in the Gedeb woreda of Ethiopia. Grown at an altitude of 2,150 to 2,200 meters, this lot consists of local heirloom cultivars 74112 and 74110. The coffee undergoes a nine-day fermentation process in plastic barrels followed by 13 to 18 days of drying. The resulting cup profile is complex and bold, featuring intense notes of blueberry, tepache, and caramel, with a sweet, tropical character and a smooth vanilla and brown sugar finish.

Origin

Gedeb (Ethiopia)

Flavor Notes

Blueberry, Caramelized, Vanilla, Brown Sugar, Tepache

Roast Level

—

Processing

Anaerobic Natural

Typology

Arabica

74-112, 74110

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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