Samii Lalesa is grown by smallholder farmers surrounding the Alemayehu Tilahun Washing Station in Lalesa. The landscape is densely planted with layered vegetation - coffee grows beneath shade trees, including the distinctive ‘false banana,’ creating a natural canopy that protects both soil and plant life. This semi-forest style of farming reflects longstanding agricultural traditions in Gedeo, where coffee forms part of a diverse agroecosystem that improves soil health and contributes to the steady, slow maturation of coffee cherries.

The washing station was established in 2018 by Alemayehu Tilahun, a local producer with nearly 2 decades of experience. Built with the intention of sourcing cherries directly from neighbouring farmers, the station has become a central point for processing and quality control within the community. Today, it operates in partnership with Origin Land Coffee, strengthening connections and visibility between producers and export markets.

After harvest, cherries are carefully hand sorted before pulping. The coffee is then fermented for around 72 hours under water, then washed and graded in channels. Following fermentation, the parchment is soaked in clean water and dried slowly on raised beds for between 8 and 20 days. The resulting coffee is elegant, balanced and fruit-driven.