Süssmund identifies this Ethiopian coffee with the Lalesa processing station in Gedeb and an elevation range of 2,150–2,200 metres. The source associates the station with Ephtah and describes shade-grown traditional coffee material. These details identify the offered lot more clearly than the broad term Ethiopian heirloom alone.
The documented process places cherries in sealed barrels for five days before 13–18 days of raised-bed drying. Süssmund's tasting description suggests strawberry, peach, passion fruit and black tea. Those are the roaster's sensory comparisons, not ingredients or a new BeanScene tasting. An anaerobic process label by itself does not promise the same flavour in another lot.
The listing includes filter brewing, AeroPress and French press among several suggested preparations. It gives a preferred tasting window of one to twelve weeks after roasting, separately from the printed best-before period. Treat that as the roaster's recommendation for this release and follow the actual bag's storage instructions. No independent farm visit or processing audit is claimed.
The conversation
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