Lemon Spritz
Limited EditionBrightClean
Lemon Spritz is a washed Ethiopian from Lalesa washing station in Gedeb, sourced through Nordic Approach. It’s the kind of washed Ethiopian we love to have around: very clean and bright, but still with plenty going on. Lemon peel and florals lead, with a long, structured finish.
Origin Ethiopia
Region Gedeb
Producer / Farm Produced by Lalesa Washing Station, Origin Land Coffee
Tasting notes Citrus, Lemon Peel, White Florals
Altitude 2150masl
Varietal Heirloom
Process Washed
Intervention Level Low
From Origin to Cup
Lemon Spritz comes from Lalesa washing station in Gedeb, Ethiopia, run by Alemayehu Tilahun and vertically integrated with Origin Land Coffee. The coffee grows at around 2150 masl in dense, layered semi-forest vegetation. After picking, it goes through an extended washed process, including 48 to 100 hours of underwater fermentation. The cup is clean and bright, with lemon peel, peach and caramel, and a long, coating finish.
Origin
Lalesa washing station sits in Gedeb, Gedeo, at around 2150 masl. Coffee grows here among dense, layered vegetation, including false banana trees and other shade. The cherries are brought to Lalesa for processing before the coffee is prepared for export.
Varietal
Ethiopian heirloom, a broad term for the many locally grown varieties and landraces found across Ethiopia rather than one single cultivar. In Lemon Spritz, we find a bright and delicate expression, with citrus, peach and florals followed by a caramel-like sweetness.
Processing
Washed. The cherries are pulped and fermented underwater for 48 to 100 hours before being graded by density in washing channels. The parchment is then soaked in clean water and dried on raised beds for 8 to 20 days.
Intervention level
Low. This follows a traditional washed process: pulping, underwater fermentation, washing and drying on raised beds. The fermentation is carefully managed, but there are no additional fermentation stages, inoculations or other additions involved.
