Category: Café
Le kebele de Lalesa, réputé pour ses cafés lavés aux notes florales et de pêche, se réinvente avec le procédé naturel de fermentation en fût de cinq jours mis en œuvre par l'acheteur de cerises Ephtah. Attendez-vous à des arômes de myrtille et de pêche.
The barrel fermentation really comes through—there’s a juicy blueberry sweetness up front that fades into a soft peach finish. It’s a bit more complex than your typical washed Ethiopian, and the body is surprisingly syrupy for a natural. I’ve been brewing it in my pour-over and it’s been the highlig
First cup I brewed smelled like a fresh peach cobbler, and the blueberry note came through way more clearly once it cooled. The barrel fermentation gives it a depth I wasn’t expecting from a natural process. Definitely my new weekend morning pick.
The five-day barrel fermentation gives this a funky depth that I didn't expect on top of the peach sweetness—it's like a jammy, almost wine-like cup. I brewed a pour-over and the blueberry shows up more as the coffee cools, which kept me sipping past my usual one cup.
