We are excited to present this limited edition from Ethiopia.

It is a black honey lot and it comes from Ephtah Specialty Coffee, managed by Wubit Bekele. 

Wubit, originally from Nekempte in Western Ethiopia, grew up in Addis Ababa and graduated from Mizan Tepi University. She pursued a career in the coffee sector, working for a major Ethiopian exporter before recognizing the industry's potential and starting her own company.

Ephtah Specialty Coffee was established to build sustainable collaborative supply chains for the benefit of customers, farmers, and their wider communities. They take a specific interest in promoting the role of women within the coffee industry, recognizing women as key drivers of social and economic progress in Ethiopia. It is well-known that women play an integral role in the coffee industry, particularly in low-paying seasonal labor. However, despite their significant contributions, few farms are owned by women, and those that are often face challenges due to limited access to resources such as inputs, finance, and training.

Ephtah is passionate about delivering exceptional coffee while also improving the lives of people in the communities where they operate, ensuring the delivery of premium green coffee beans.

Lalesa, situated in Gedeb, grown at an elevation of 2150-2200 MASL, encompasses a total parcel size of approximately 12000 kg and has become a key sourcing area for Ephtah. The company acquired land in Lalesa in July 2023 and subsequently developed warehouses and drying beds by September 2023. The region is predominantly Christian, with both Protestant and Orthodox communities. Ephtah has initiated several social projects in the area, including the establishment of a daycare center for farmers' children and participation in the Ama Commitment scheme, which supports women farmers.

 Process: Black Honey.

The coffee is naturally cultivated under shade trees, mainly Ensete (false banana). Only the best cherries are selected, sourced from neighboring farmers. Processing begins with floating to eliminate quakers, after which the cherries spend 4 days on drying beds to enrich the mucilage content. They are then pulped and slow-dried under shade for 18 to 20 days. Cherries are turned frequently during drying and are covered during the hottest hours of the day and at night to control the rate of drying. This processing method is chosen to maximize quality. Once dried and stored, the coffee is transported to Moplaco in Gerji, Addis Ababa.

In the cup: cherry, rose, blackberry, toffee, syrupy body.

Recommended resting period: Allow at least 10 days from the roast date for espresso roasts and at least 8 days for filter roasts.