First, a little bit of interesting information about Ethiopian coffee harvesting. The production is profoundly influenced by the country's three main seasons. The Bega season (October-January) is the long dry period, crucial for coffee harvesting and processing. The Belg season (February-May) brings the first rains, essential for coffee flowering and early fruit development. 

The Krempt season (June-September) sees heavy rainstorms from the east, crucial for the later stages of coffee fruit development and ripening. By the end of September, the rains cease abruptly, allowing the coffee fruits to ripen, leading to a bustling harvest period by November.

We sourced this delightful natural coffee from “Ephtah Coffee” through Falcon Speciality. Ephtah is a community focused exporter dedicated to social and environmental projects providing initial payments to farmers upon receipt of their coffee and supports them with quality premiums, second payments, and assistance with school fees. 

Future investment plans include building a water tank for floatation, increasing the number of drying beds, and cultivating additional crops on the land to support local markets.

Also Ephtah keeps focusing on promoting the role of women as being the main drivers of positive social and economic change in Ethiopia - Ephtah provides training programs around production and quality analysis to help improve women’s knowledge and confidence, strengthening their voice and participation in decision making and leadership.

Ephtah owns and manages Lalesa washing station that is located in Gedeb, a region with a population of over 300,000 people.

The coffee is naturally grown under shade trees, primarily “Ensete” (false banana tree). The best cherries are bought from nearby farmers. Coffee is initially floated to remove quakers, then placed on drying beds for 12-15 days. Green beans are handpicked by local women.

Once processed and dried, the coffee is stored at Moplaco in Gerji, Addis Ababa. From there, it is transported to Djibouti via train for export. The time invested allows the beans to absorb flavours and natural sugars from the fruit and shows its results through a bright, vibrant, and fruity cup. We have roasted this coffee to accentuate its best features: balanced with citrusy acidity, smooth creamy nougat finish and black tea aftertaste. 

Enjoy the notes of ripe forest berry fruits such as raspberry, strawberry and blueberry with subtle florals of hibiscus and chamomile - this coffee is a great option for any adventurous palate.