This natural processed coffee is produced at the Lalesa processing site in the Gedeb woreda of the Gedeo Zone, Ethiopia. Grown at an altitude of 2000 meters, this lot consists of cultivated landrace varieties. The cherries are floated, cleaned, and dried on raised beds for 12-15 days. The flavor profile is characterized by a jammy body with notes of violet, blueberry, and nectarine. It is suitable for espresso machines, stovetops, Aeropress, and cafetière brewing methods.
Tereza and Jon founded Curve Coffee Roasters in early 2016 in Margate, Kent, after meeting while working at a small London roastery. Jon first encountered specialty coffee while working at a high end equipment store in Sweden and went on to become a head roaster. Tereza's focus lies in responsible sourcing, ethical marketing, and sustainability across the supply chain. The roastery started at the back of a Margate cafe and has grown to a team of 15 with a customer base extending across Kent, London, and beyond. Sourcing runs on direct partnerships, including with El Zapoteco Cafe in the Sierra Juarez of Oaxaca, Mexico, and the Colombian exporter Siruma. The preference is for showcasing individual coffee profiles rather than blending.
