An elegant and evocative coffee, where floral and fruity notes blend naturally.
It reminds us of blueberry yogurt: creamy, slightly tart and very clean, with a lively acidity that structures the cup without overpowering it. As it cools, we find a black tea background that elongates the finish, with a complex yet delicate touch. It has depth and nuances that gradually emerge in the cup, always maintaining a balanced and defined sensation. It is a perfect representation of coffees from the region, to be enjoyed both as an espresso and as filter coffee.
HISTORY
This coffee comes from Lalesa, in Gedeb, one of the most renowned areas in southern Ethiopia for the quality and character of its coffees. It is a high-altitude environment with a deeply rooted coffee tradition and a network of local producers working small plots in a lush, biodiverse landscape. In this context, Lalesa serves as a key hub for cultivation, sorting, and drying, concentrating much of the work that shapes the final cup's profile.
Behind this lot is Ephtah Specialty Coffee, a company founded with the aim of building more stable, transparent, and sustainable supply chains between Ethiopian producers and the roasters they work with. Its approach combines local expertise with an international perspective, placing a strong emphasis on quality, traceability, and long-term relationships at the origin. Rather than simply buying coffee, Ephtah views its work as a long-term collaborative framework with farmers and communities.
A central figure in this project is Wubit Bekele, the company's founder and general manager. After years working for one of the country's major exporters, she decided to launch her own company with the intention of creating new opportunities within the sector, especially for women producers. Her background combines coffee expertise, a keen eye for quality, and a clear vision of Ethiopia's potential to continue producing some of the world's most expressive coffees. Furthermore, her work extends beyond commercial management: coffee sorting, relationships at the origin, and the development of the project are all deeply rooted in her understanding of coffee not only as a product but also as a tool for development.
Ephtah's presence in Lalesa reinforces precisely this idea. In 2023, the company purchased its own drying station in Gedeb, with more than four hundred drying beds, to gain more direct control over processing while strengthening closer, longer-lasting relationships with local farmers. This infrastructure enables them to better enhance quality and expand sustainability projects within the community, as part of a vision that views coffee not merely as a crop, but as a network of people, knowledge, and shared commitment.
VARIETY AND PROCESSING
Ethiopia is the genetic birthplace of Arabica coffee, and in areas such as Gedeb, traditional varieties known as Heirloom are still grown. This term encompasses a group of indigenous crops that have been adapted over generations to the conditions of each microclimate. Although they cannot always be identified by a specific botanical name, these varieties are known for their incredibly complex, floral, and bright sensory profiles.
The coffee is naturally processed, meaning the cherries are dried whole after harvest. Before drying, an initial flotation sorting is carried out to remove the less dense beans. The cherries are then spread out on raised beds for approximately two weeks, where they dry slowly in the sun under constant monitoring to ensure even and clean fermentation.
This processing method enhances the fruitier flavor profiles and adds more body to the cup. In this case, the result is a very interesting balance: aromatic intensity and a creamy texture, combined with a clarity that keeps the coffee distinct and elegant without losing its freshness.
RECIPE
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93 ºC. We perform three pours. The first is 54 grams, we wait 45 seconds and perform two pours of 126 grams in a total time of 2’35”
For espresso:
Use a 17-gram dose to extract 50 grams of final beverage in cup in 27”
