The Lalesa lot from Gedeb is grown at elevations of 2,150–2,200 MASL, with a total parcel of approximately 9,000 kg. The coffee is cultivated naturally under tree shade, primarily Ensete (false banana trees), allowing the cherries to mature slowly and develop depth and character. Processing is carried out with care and precision. The coffee undergoes nine days of anaerobic fermentation in plastic barrels, followed by a 13–18 day drying period to stabilise and enhance quality. Once dried, it is stored in the on-site warehouse until it is ready for transport. From there, the coffee is moved to Addis Ababa, processed through Moplaco in Gerji, and then transported by train to Djibouti for export. Each step is chosen with intention, focusing on consistency, clarity, and quality—resulting in a coffee that is expressive, well-structured, and thoughtfully produced.