Explore two different processes in one set. 

These two lots are from the same producer and the same harvest - just processed two different ways. We bring them to you as a pair as it gives you an opportunity to try the coffees side by side, so you can appreciate the nuances between these two processing methods and their impact on the flavour.

Each set contains 100g each of anaerobic natural and black honey processed coffees. 

This coffee from Ephtah’s Lalesa farm is grown at 2,150 - 2,200 MASL under the shade of false banana trees. The farm covers 3.5 hectares and employs 20 permanent staff, with numbers increasing to 250 during the harvest season from late November to January. The farm has 350 drying beds and cultivates heirloom coffee varieties. After processing, the coffee is stored in the site warehouse before being moved to Addis Ababa for export. 

The Gedeb region has a population of more that 300,000 people - a lot who are involved in the coffee trade. The community benefits from Ephtah’s various social projects, including a daycare centre for farmers' children and participation in the Ama Commitment scheme, which supports female farmers. And, the farmers are paid fairly with an initial payment as soon as the coffee is received on site. Future plans include expanding the Ama Commitment scheme, building a water tank for flotation, increasing the number of drying beds, and cultivating additional crops on the land to support local markets.

Farm: Lalesa Site, Ephtah Specialty Coffee
Region: Lalesa, Gedeb, Southern Nation, Ethiopia
Altitude: 2,150 - 2,200 MASL
Varieties: Local landraces

Anaerobic Natural
In anaerobic fermentation the whole coffee cherries are fermented for as long as 72 hours in sealed containers so no oxygen has contact with them. Such a fermentation environment helps promote the activity of specific microorganisms that favour certain chemical reactions, leading to a distinctive flavour profile. After the fermentation, the coffee is then spread out on raised beds or patios and dried in the sun. During this process, the fruit goes through a second, natural fermentation, which also adds to the development of the coffee's flavour. It results in coffees with distinctive, complex flavour profiles, often characterised by intense fruitiness, enhanced sweetness, and unique fermentation notes.

Tastes of tropical fruits, peach, and blueberry 

Black Honey
In honey processing, the coffee goes through partial pulping, removing the skin but leaving behind a sticky layer of mucilage (fruit flesh), before fermenting and drying. This process allows the natural sugars to infuse into the beans. There are a few different colours of honey processing - but none of them involve actual honey. Instead the name comes from the colour the drying beans get from the mucilage left on them. 

The thicker the layer of mucilage is left, the darker the colour. In this particular coffee, it’s the black honey which means the maximum amount of mucilage is left. The beans that have been processed as black honey typically show the flavours of darker, dried fruits, berries, also have richer texture and bolder body than those of the lighter colour.

Tastes of citrus fruit, maple syrup, jasmine