Ethiopia Yirgacheffe Banko Lalesa Auction Lot Water G1 Anaerobic Natural
Ethiopia Yirgacheffe Banko Lalesa Auction Lot Tej G1 Anaerobic Natural
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※ Due to the special processing method, the coffee beans may vary in color. Please be aware before placing your order.
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Ethiopia Yirgacheffe Banko Lalesa Auction Lot Water G1 Anaerobic Natural
Tropical fruit, whiskey aroma, pineapple, red plum, grape gummy, sweet and full-bodied
Ethiopia Yirgacheffe Banko Lalesa Auction Lot Tej G1 Anaerobic Natural
Plum wine, blackberry, longan, honey, caramel, rich and lingering
Lalesa Village Processing Station (Lalesa) Public Auction Officially Launched!
The “Ephtah Coffee Auction”—officially known as the “Beauty of Lalesa” open auction—has been initiated by Ephtah Specialty Coffee at its Lalesa Processing Station. Conducted through an online bidding platform, the auction invites coffee buyers from around the world to bid on high-quality micro-lots produced in the Lalesa region. This marks the first time since its establishment that Ephtah has hosted such a signature auction, reflecting its mission to promote specialty coffee, sustainability, and social responsibility.
The auction features coffee lots processed through various methods, including natural, slow-dried natural, and micro anaerobic natural processes. These diverse techniques create complex and layered flavor profiles, highlighting notes of berries, florals, citrus, chocolate, and tea, all showcasing the distinctive character of Lalesa Village coffee.
Lalesa Village (Lalesa) is located in Gedeb, part of the renowned Yirgacheffe coffee-growing region, at an altitude of around 2,000 meters. The station operates 350 drying beds and is considered a medium-to-large facility. It employs about 20 full-time staff and 250 seasonal workers, providing stable, long-term employment opportunities for the community.
Beyond its dedication to coffee quality, Ephtah Coffee places strong emphasis on sustainable community development. The company works closely with local smallholder farmers, ensuring fair compensation, while actively investing in social initiatives to improve farmers’ livelihoods. Through the AMA Commitment Program, in collaboration with green coffee traders, Ephtah provides agricultural training, financial support, and childcare centers for farmers’ children. Furthermore, the company champions the empowerment of women in the coffee industry.
Thanks to these ongoing efforts, every cup of coffee from Lalesa embodies not only unique and exquisite flavors but also the hope and future of the local community.
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The Yirgacheffe region, located in Ethiopia – the birthplace of Arabica coffee – sits at an altitude of 1700 to 2100 meters. It is one of the highest-altitude coffee-growing areas in Ethiopia and synonymous with the country's specialty coffee. Fertile soil, consistent and ample rainfall, and rich local knowledge all contribute to Yirgacheffe's production of exceptional coffee. Traditionally, Yirgacheffe employed the oldest method of sun-drying. However, in 1972, Ethiopia introduced wet processing techniques from Central and South America to improve quality. This change made Yirgacheffe's jasmine and citrus notes even more pronounced and refined, propelling it to become a world-renowned specialty coffee.
Arabica Coffee Varieties – Landrace
Landrace refers to traditional coffee varieties that have developed in a specific geographic region through long-term natural and human selection, resulting in high genetic diversity and adaptation to local environments. These varieties are typically not formally bred, making them highly diverse and resilient.
Heirloom generally refers to open-pollinated varieties that have been preserved for multiple generations and carry historical significance. They are often maintained by families or communities, holding specific cultural and historical value.
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Although there are slight differences in definition, Landrace and Heirloom are often used interchangeably in the specialty coffee context, both sharing the following characteristics and value:
◆High genetic diversity: Through long-term evolution and adaptation, these varieties exhibit high genetic variability, enabling coffee plants to better withstand pests, diseases, and climate variability. Studies indicate that such genetic foundations are critical for breeding future coffee varieties and ensuring resilience under climate change.
◆Complex and unique flavors: Their diverse genetic backgrounds and growing environments produce rich and distinctive flavor profiles, making them an important reservoir for specialty coffee.
◆Cultural and historical significance: Many coffee trees have thrived locally for hundreds of years, embodying traditional agricultural practices and ecological memory, thus possessing irreplaceable cultural value.
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Overview of Coffee Varieties
Botanically, coffee trees are evergreen shrubs of the Rubiaceae family, genus Coffea. Coffee beans are the seeds of the coffee fruit, and there are three major species: Arabica, Robusta, and Liberica, which cannot crossbreed to produce hybrids between species.
All specialty coffees in the world come from Arabica, which itself has various evolved, hybridized, and mutated subspecies, including Heirloom, Bourbon, Typica, Caturra, Pacas, Catuai, Pacamara, and Geisha, among other globally renowned specialty coffees.
Each of these subspecies possesses distinct flavor profiles and adaptability, playing a key role in specialty coffee regions worldwide and providing coffee enthusiasts with a diverse and rich tasting experience.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed / wet processed processing methods, described below:
【Anaerobic Processing Method】
In this method, coffee cherries are placed in a sealed container filled with carbon dioxide, creating an oxygen-free environment. The low-temperature conditions slow down the breakdown of mucilage sugars and cause the pH level to decrease at a slower rate, extending the fermentation time. This process enhances sweetness and achieves a more balanced flavor profile.
The slow and prolonged fermentation helps develop a smooth, rounded taste while preventing undesirable dryness or excessive acetic acid. The sealed environment also retains aromatic compounds, preventing them from evaporating. After the anaerobic process, the coffee is further processed using the passion honey method.
【Natural Process / Sundried / Dry Processed】
Also known as the natural drying method or unwashed process, the natural process is one of the most traditional and widely used methods of coffee processing. This method does not involve the use of water. Originating in Ethiopia, coffee cherries are harvested and laid out to dry under the sun before being hulled. The seeds remain inside the fruit throughout the extended drying period, absorbing flavors from the skin, pulp, and mucilage. This process enhances the coffee's sweetness and body, often resulting in unique and distinctive aromas.
Producers spread the cherries on drying beds, which may consist of terraces or raised platforms. Over the course of 3 to 6 weeks, the cherries undergo fermentation. Producers turn the cherries regularly to ensure even drying and to prevent spoilage. During this time, the sugars in the fruit and the mucilage adhered to the seeds develop complex flavors, contributing to a sweeter profile.
Once dried, the fruit layers are mechanically removed from the seeds. Natural-processed coffee is often juicy and syrupy, with a rich flavor that makes the effort behind this method well worth it.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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