This coffee combines a floral fragrance reminiscent of violets with a creamy, enveloping texture. Ripe nectarine stands out on the palate, along with a lactic note reminiscent of blueberry yogurt. The acidity is medium and well-integrated, and the finish is sweet and long, with hints of vanilla. Each sip leaves a dense, rich, and evocative sensation.
HISTORY
The story of this coffee begins in the Gedeb Highlands, an area south of Yirgacheffe known for producing some of Ethiopia's most floral and complex coffees. There, in the communities ofGotiti and Lalesa, small farmers grow indigenous varieties of Arabica under the shade of native trees such as the Ensete Ventricosum. Both regions share altitude, climate, and traditional practices, but each contributes its own unique sensory expression.
During this 2024/2025 harvest, at Hola Coffee we selected two independent lots from these communities. Each one captivated us on its own: Gotiti, with his delicately shaped profile, fruity and liqueur; Lalesa, for its creaminess and floral explosion which reminded us of fresh violets. It was at the table where we discovered that together they achieved something even more interesting: a cup that brought together the best of both worlds without losing its identity.
Behind these cafes there are living and committed projects.Lalesa, the Ephtah operator has promoted notable social improvements, such as the creation of a daycare center that provides a safe environment for the children of working-class families. They have also invested in local coffee drying and flotation infrastructure, all under a philosophy of sustainable development in partnership with producers.Gotiti, harvesting is still mostly manual and carried out by local women, maintaining practices that combine precision and traditional knowledge.
By combining these two lots, we wanted to preserve their authenticity, without disguising their origins or pigeonholing them as something other than what they are: genuine expressions of Gedeb's terroir. More than a blend,Gotiti Lalesa is a dialogue between sister cafes, complementary and vibrant, that together tell a story of community, effort and excellence in every cup.
VARIETY AND PROCESS
Ethiopia is the genetic home of Arabica coffee, and traditional varieties known as Heirloom. This term encompasses a set of native cultivars, adapted over generations to the conditions of each microclimate. Although not always identifiable by specific botanical name, these varietals are characterized by incredibly complex, floral, and vibrant sensory profiles. In Gotiti and Lalesa, these plants grow organically under natural shade, in sustainable agroforestry systems.
Both batches have been processed using the natural method. After manually selecting the best cherries at their peak ripeness, a first float is performed to discard unripe or defective fruit. The cherries are then sun-dried whole on African beds for 10 to 15 days, turning them several times a day to ensure even drying. This process highlights the natural sweetness of the berry, providing aromatic intensity and a rich, enveloping texture in the mouth.
RECIPE
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. We wait 45 seconds for the first 54 grams, then make two 126-gram pours in a total time of 2'35".
For espresso:
Uses 17 grams of dose to extract 50 grams of final beverage in a cup in a time of 27”
