It is an elegant and evocative coffee, where floral and fruity notes are naturally integrated.
It reminds us of blueberry yogurt: creamy, slightly acidic and very clean, with a lively acidity that structures the cup without overpowering it. It has depth and layers of complexity, with nuances that appear little by little, always maintaining a balanced and defined sensation.
STORY
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 who work small plots in a green and diverse landscape. In this context, Lalesa serves as a key meeting point for cultivation, selection, and drying, concentrating much of the work that shapes the final cup profile.
Behind this lot is Ephtah Specialty Coffee, a company created with the idea of building more stable, transparent, and sustainable supply chains between Ethiopian producers and the roasters they work with. Their approach combines local knowledge and an international perspective, with a very clear focus on quality, traceability, and the continuity of relationships at origin. Rather than simply buying coffee, Ephtah frames its work as a long-term collaborative structure with farmers and communities.
A central figure in this project is Wubit Bekele, the founder and general manager of the company. After years working for one of the country's major exporters, she decided to start her own company with the intention of opening up new opportunities within the sector, especially for women producers. Her profile combines experience in coffee, sensitivity to quality, and a very clear vision of Ethiopia's potential to continue offering some of the world's most expressive coffees. Furthermore, her work extends beyond commercial management: the selection of coffees, the relationship with origin, and the development of the project are all closely linked to her understanding of coffee not only as a product but also as a tool for development.
Ephtah's presence in Lalesa precisely reinforces this idea. In 2023, the company purchased its own drying station in Gedeb, with over four hundred beds, to gain more direct control over processing and, at the same time, to consolidate a closer and more lasting relationship with the farmers in the area. This infrastructure allows them to improve quality and expand sustainability projects in the community, within a vision that understands coffee not only as a harvest but as a network of people, knowledge, and shared commitment.
VARIETY AND PROCESS
Ethiopia is the genetic home of Arabica coffee, and in regions like Gedeb, traditional varieties known as Heirloom are still cultivated. This term encompasses a set of indigenous crops, adapted over generations to the conditions of each microclimate. Although not always identifiable by specific botanical names, these varietals are characterized by offering incredibly complex, floral, and bright sensory profiles.
The processing is natural, meaning that the cherry is dried whole after harvesting. Before that, an initial selection is made by flotation to remove less dense beans. Next, the cherries are spread on raised beds for approximately two weeks, where they slowly dry in the sun, with constant monitoring to ensure uniform and clean fermentation.
This type of process enhances the fruitier profiles and provides more body in the cup. In this case, the result is a very interesting balance: aromatic intensity and creamy texture, but with a clarity that keeps the coffee defined and elegant, without losing freshness.
RECIPE
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. We wait 45 seconds for the first 54 grams, then make two 126-gram pours in a total time of 2'35".
For espresso:
Uses 17 grams of dose to extract 50 grams of final beverage in a cup in a time of 27”
