ETHIOPIA - FILTER

Lalesa in Gedeo, a little northeast of Yirgacheffe. This is an anerobic natural heirloom, with tasting notes of violets, cherry blossom and tamarind.

So where does this coffee come from?

Like our previous Ethiopia, this one is named after the processing station it comes from -- Lalesa. It's operated by Ephtah Speciality Coffee, and is the largest processing station in the whole of Gedeb. A processing station is a kind of hub: coffee from many different local farms is transported there to be processed and made ready to export. This coffee has has nine days of anaerobic fermentation followed by two weeks of drying.

Ephtah in run by Wubit Bekele who, after working for one of Ethiopia's largest exporters for many years, founded Ephtah with the intention of creating transparent, sustainable and collaborative supply chains that promote the role of women in the Ethiopian coffee industry; they see women as being a key driver of positive social and economic change in Ethiopia, and aim to improve the lives of everyone in the communities they work with. As well as providing daycare to allow women to work at the station, Ephtah provides initial payments to farmers upon receipt of their cherry, then follows up with quality premiums, second payments, and assistance with school fees.

How did we choose it?

As well as Ephtah being a fantastic company to work with, this is one of the most flavoursome Ethiopias we've had on the cupping table! It's an absolute explosion: sweet, floral, juicy. On a personal level, some of my all-time favourite coffees have been from Ethiopia, so I'm always pleased to have more on offer!

How should I make it?

Best for V60, Clever Dripper, or Kalitia. 

We use 18g of coffee to 250g of water, with a water temp of 90°C. Always used filtered water if you can!

Brew for 2:30, put your feet up, and enjoy.