Our Coffee

Leli trading sources coffee mainly from six different regions of Ethiopia, i.e. Sidamo, Guji, Yirgacheffe, Arsi, Harrar, and Djimma.

Washing and drying stations

Leli Trading owns a coffee cleaning house in Gelan District near Addis covering 6000 square meter plots of land both near Addis and Diredawa city. Also, the company has six washing and Dry process stations in different regions where it processes washed, sundried, Anaerobic, and yeast inoculation processes.

wash3

Guji Sawana Area

Attributes

Region: Guji
Altitude (masl): 2000-2150
Soil type: Loam
Harvest season: Nov to Jan
Resting time: 3 weeks
Drying notes: 14 days for washed
Final moisture goal: 11%
Varieties: Heirloom varieties
Process: Washed

Flavor, acidity, and mouthfeel of a washed Guji
  • Citrus fruits are a recurring theme in Ethiopian Coffee profiles. And within the washed Guji’s distant hints of citrus fruit in the aftertaste to very concentrated – almost monolithic – dried bergamot embalming the cupping lab.
  • Good-washed Guji’s stand out for their cleanliness and the brightness of their notes. Along with that, the generic profile shows floral vibes, both simple and vague yet sometimes outspokenly jasmine-like. This can pair up with the sweetness of stone fruit, usually recognized as peachy and occasionally associated with black tea. This explains why we often end up on the outermost ring of the flavor wheel with these coffees, as one is very likely to recognize specific flavor characteristics.
  • The site manager Mr Messfin supervises and manages the site. He makes sure quality beans are collected from the surrounding suppliers, the fermentation tank, the pulping machine, and all the necessary equipment are cleaned before the process starts and during the process.
  • During the process, the processing manager helps and guides the workers to steer and timely cover the beans at midday, and protect from direct sunlight checking the moisture of the beans until it reach in right range.
op4
IMG-20231203-WA0006

Leli is Collecting the coffee beans direct from the farmers around the site.

We believe in

Building good relationships

Quality Control

Efficient Transportation

4
3

Guji Befora Natural processing site

One of our new expansion site pulping machinery is on installation progress
2

Guji Gide Kebele WESI Natural process site

Flavor, acidity, and mouthfeel profile

Flavor profile  

The core notes pair with berries or stone fruit, and sometimes even hints of chocolate. The complex naturals leaned heavily to peachy flavors. And in rare cases, we even spotted floral notes or winey flavor characteristics.

The Acidity

The acidity is usually high in intensity, with a tendency to be rounded on the tongue. The complex structure exhibits acids related to citrus fruits and sometimes drupes and apples. On occasion, the acidity can be phosphoric, which gives you a cola and fizzy-like acidity tingle on the tongue. The acidity brings brightness to the cup and juicy taste sensations on the tongue.

The mouthfeel

The natural from Guji has a medium body. But it’s not rare to cup a Guji natural with thin bodies rather than medium or even full-bodied naturals.

wash3
wash1

Arsi Chancho natural sundried site

Attributes

Region: Oromia

Zone: West Arsi

Altitude : 1800 2000 MASL

Cupping Profile:
Red-berry, tropical fruit, deep spiciness (clove, cinnamon)
caramel & creamy

op12
op7

Sidama lalesa washing station

We are happily announcing that this site is part of our expansion due to our deep interest in high-quality production of washed sisamo beans collected directly from farmers around.

The flavor

Stone fruit, peachy flavor, lemony citrus, and lime. Bergamot and Black-tea notes come forward.

wash5
wash7

Yirgacheffe Idido washing station

We work hard with ambition to serve high quality beans for our clients. This is one of the reason motivated us choose this processing site to collect quality beans known for its special flavor profile from the farmers around and process it with care and passion.

The Flavor profile

 A subtle spread of jasmine and lemon flavors.  The aroma of ginger with the tartness of grapefruit.  A lingering aftertaste reminiscent of chamomile tea with syrup added.

op13
op2