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HomeCoffeesLala Salama Coffee Beans
Oromia region · Ethiopia

Lala Salama Coffee Beans

Sugarcane Decaf, grown at 1600 to 2000 masl

Roasted by Nelson Coffee - The Roastery

Available now· checked 3 Aug
CooperativeRoaster-stated
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Details

RoasteryNelson Coffee - The Roastery· Eastbourne, United Kingdom
CooperativeOromia Coffee Farmers Cooperative Union, Oromia region, Ethiopia?
ProducerLala Salama
ProcessSugarcane Decaf✓
Harvest—
Altitude1600 to 2000 masl✓
ClimateTropical savanna
Varieties—
RoastEspresso✓
Tasting notesChocolate biscuit, oat milk, brown sugar✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

3NOTES
  • Chocolate biscuit
    Nutty/Cocoa › Chocolate
  • brown sugar
    Sweet › Brown Sugar
  • oat milk
    not on the wheel

Supply Chain

  1. Cooperative

    Oromia Coffee Farmers Cooperative Union, Oromia region, Ethiopia

    Grown by Lala Salama

  2. Roastery

    Nelson Coffee - The Roastery

  3. Coffee· viewing

    Lala Salama Coffee Beans

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarLimu Finca Ethiopian CoffeeNew Coffee! Alaka EthiopiaEthiopia Habesha specialty Coffee - CaffèlabCoffee The ForestEthiopia Diima LalesaEthiopia: Bildimoo Bensa – Muttley & Jack'sMore from this farmOromia Coffee Farmers Cooperative Union2 moreSimilar flavour profileChocolate biscuit, oat milk, brown sugar722Same processSugarcane Decaf21From the same originEthiopia3749More from this roasterNelson Coffee - The Roastery7 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessSugarcane DecafAltitude1600 to 2000 maslRoastEspresso
EspressoEspresso
Standard
Dose18 gOut36 gRatio1:2Temp93°CTime0:28
Grindfine

“Intense and syrupy, pulled at 9 bar.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability