We are excited to present the first new crop lots of the year from Ethiopia—it couldn't be a better start!

It is a natural 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: Natural/Dry

The coffee is naturally grown under the shade of trees, primarily Ensete (false banana tree). The best cherries are bought from farmers in Halo Bariti. The coffee is initially floated to remove quakers, then placed on drying beds for 12-15 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: Peach, blueberry, vanilla. With a round body, wild strawberries sweetness in the aftertaste.