{"product_id":"kaffeelix-ethiopia-lalesa-anaerobic","title":"KAFFEELIX Ethiopia Lalesa - anaerobic","description":"\u003cp\u003eLalesa Site, Gedeb District\u003cbr\u003eVariety: Heirloom\u003cbr\u003eanaerobic natural, 2150-2200 m\u003c\/p\u003e\n\u003cp\u003eCup profile: nectarine, apricot, black tea, floral, hibiscus, plum, strawberry punch\u003c\/p\u003e\n\u003cp\u003eYou know us - we always put anaerobically processed lots through their paces. Because \u003cb\u003efunky is great\u003c\/b\u003e, but just funky is not enough to be added to our range. We are extra picky with that... because it has to match our roasting style. And that is \u003cb\u003eclean\u003c\/b\u003e*.\u003c\/p\u003e\n\u003cp\u003eThat's why we \u003cb\u003edanced around the cupping table\u003c\/b\u003ewhen we had this coffee in our cups for the first time. Because it has everything we want from an \u003cb\u003eEthiopian coffee PLUS fancy flavors\u003c\/b\u003e (strawberry punch, I'm looking at you!) that make it even better. But not so much that it knocks your socks off. Just right. And that brings us back to one of our favorite terms: \u003cb\u003ewell-balanced\u003c\/b\u003e!\u003c\/p\u003e\n\u003cp\u003eAbout the coffee: The \u003cb\u003eLalesa site\u003c\/b\u003e is located in the Gedeb district in south-western Ethiopia. 3.5 hectares of cultivation area and 350 drying beds (on which the coffee is dried) are located here \u003cb\u003eat 2150-220 m above sea level\u003c\/b\u003e, with an annual production of around nine tons. The coffee grows here \u003cb\u003ein the shade under trees\u003c\/b\u003e (mainly Ensete) and undergoes \u003cb\u003eanaerobic fermentation in barrels\u003c\/b\u003e for nine days after harvesting - this is where the \u003cb\u003efunky notes in the cup\u003c\/b\u003e come from. The coffee is then dried for 13-18 days (depending on the weather) until it has reached its final moisture content.\u003c\/p\u003e\n\u003cp\u003e* What does \u003cb\u003e\"clean\"\u003c\/b\u003e actually mean in coffee language?\u003cbr\u003eIn coffee language, clean, in the sense of a \u003cb\u003eclean cup profile\u003c\/b\u003e, means firstly that no disturbing factors are perceptible and secondly that the individual \u003cb\u003earomas in the coffee\u003c\/b\u003e can be \u003cb\u003eclearly recognised and named\u003c\/b\u003e. On the one hand, this is a \u003cb\u003equestion of the quality\u003c\/b\u003e of the green coffee (it must be particularly high), and on the other hand, of course, it is also a question of \u003cb\u003eroasting\u003c\/b\u003e. Because when developing the \u003cb\u003eroasting profile\u003c\/b\u003e - as well as in the subsequent weekly production - you need quite some skills and focus to unleash the full potential of the beans. And as we know, Felix is pretty good at this!\u003c\/p\u003e","brand":"KAFFEELIX","offers":[{"title":"Default Title","offer_id":54383414640979,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0576\/0814\/2891\/files\/Mockup_Lalesa.webp?v=1784795212","url":"https:\/\/utucoffee.cy\/products\/kaffeelix-ethiopia-lalesa-anaerobic","provider":"UTU Coffee","version":"1.0","type":"link"}