Ethiopian Natural Lalo lot 1

  • Roast Level: Medium


    The last bag of January's Subscription now available!  This coffee is from a private farm, owned by the Mohammed Lalo family. This is a unique coffee for more than just its cup profile. The cherries contributing to this coffee are grown over 33 plots, separated by varietal and covering some of the 200 ha of land that is cared for by the dedicated site manager, Mohammed Museyen. The farm is found in Western Ethiopia in the Jimma zone and Atnago Woreda. We liked this coffee for it's silky like texture and sweetness.

    What to expect in the cup


    Double Shot Flat White

    White chocolate, plums and raspberry acidity.

    Black Filter / Cupping

    Bright and clean natural. Winey in a positive way, strawberry jam, sweet with brown butter finish.  Notes of Jasmine, Honeysuckle, Raspberry, Strawberry & Citrus
  • Grown: Atnago, Oromia

    Altitude: 1,950 m

    Varietals: Heirloom. 

    Production: Whole ripe cherries dried on raised tables. 

    Drying: Sun dried 12 – 15 days days on African drying beds on hessian cloths. Coffees are covered in plastic during midday and at night.

    Farm Info 


    Private farms at this size is still not common in Ethiopia. And it's even better when the owners are progressive and committed to do what it takes to produce great quality.

    The Farm

    The farm is managed by the couple Mohammed and Mehbuba Lalo. They do washed coffees as well as naturals. They separate the farms in to different plots and have three different local improved varietals that they grow. And the cherries looks amazing, as well as they have started to do very selective picking and cherry selection. They have an average of 3300 trees pr hectare, which is a good amount for Ethiopia, but low compared to e.g. Central America. They have 18 different types of shade trees and three river water springs on their land. For inputs they mainly use organic fertilizer.


    The cherries are floated before they go in to production so they can remove floaters. They process the coffee with a Pinhalense Eco pulper when they don't produce naturals. After de-pulping they ferment the coffees under water for about 24 hours to remove the remaining mucilage. They have 7 separate tanks for fermentation, meaning they can do plenty of lot separation during production. They also have a waste water pit for water treatment after processing.


    They have about 250 drying tables, meaning they have a good amount of drying space and room for adjusting the layers according to different methods and preparation. One table can have a maximum of 600 kg of parchment. The temperature can be relatively low, and they give the coffees up to 8 hours with sun per day. Drying takes from 13- 20 days. They have to assigned people for each table constantly moving and sorting the parchment on the tables.



  • Our espresso recipe using 20g vst
    20g in
    42g out
    in 25 to 30 seconds

    Our filter recipe using a V60
    12g in
    200g water
    in 2:00-2:15 minutes

Customer Reviews

Based on 4 reviews Write a review

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