Solasta Subscription

Coffee 1 – Lalesa, Ethiopia (Black Honey)

This month, we feature our first black honey process in the Solasta subscription, from Lalesa in one of Ethiopia’s most respected coffee-producing regions.

After pulping, the coffee is dried with a significant amount of mucilage remaining on the parchment. The extended 25-day drying period, combined with heavy shade coverage, slows the drying process and encourages a gradual fermentation, allowing the sugars and compounds within the mucilage to influence the development of flavour.

The result of this careful process is a coffee with stone fruit acidity, layered sweetness and notes of caramel.

Coffee 2 – La Molienda, Colombia (Washed)

The second coffee is a washed process from the Rivera Family in Colombia.

This lot is composed of Variedad Colombia, a cultivar that has played an important role in Colombian coffee production for decades.

At La Molienda, Benjamin and his team oversee each stage of production, from harvest through to drying, with the aim of allowing the character of Nariño and the work carried out on the farm to come through clearly.

The result is a clean and balanced cup with notes of apricot and brown sugar.