Lalesa

A black honey lot from Gedeb, shaped by high-altitude growing conditions and meticulous processing: stone fruits and caramel.

The Lalesa, sourced by Obadiah Coffee, originates from the Gedeb region. This specific lot is prepared using the black honey process, a technique that leaves a significant portion of the coffee cherry’s mucilage intact during drying. Generally, processing methods like black honey are employed to influence the final cup profile, often resulting in increased sweetness and a more syrupy body compared to washed counterparts.

In the cup, this coffee presents distinct notes of stone fruits and caramel. When evaluating these characteristics, it can be helpful to reference a flavor wheel to better identify the nuances of these fruit-forward profiles. While natural and honey-processed coffees often lean toward heavier fruit expressions, the specific interplay between the Gedeb terroir and the black honey method creates a unique balance for the Lalesa. This offering serves as a compelling example of how meticulous post-harvest handling can shape the sensory experience of a single-origin coffee.