Lalesa, Gedeb, Ephtah, Yirgacheffe, Ethiopia | Anaerobic Natural FSC-8749

-----

Location:	Lalesa, (Kebele), Gedeb (Woreda)
Producer	Ephtah
Varietal:	74112, 74110
Process:	Anaerobic Natural
Altitude:	2200
Production/Harvest Date:	Jan 26
Cup Score:	87.5
Cup profile:	Papaya, rum, cacao, grapefruit, brown sugar, vanilla, cinnamon

Ethiopian coffee production is shaped by the country’s three main seasons. Bega, from October to January, is the long dry season and the key period for coffee harvesting and processing. Belg, from February to May, brings the first rains, which support flowering and early fruit development. Krempt, from June to September, brings the heavier rains that support later fruit development and ripening. By the end of September the rains typically stop, allowing the cherries to continue ripening ahead of the main harvest period. This anaerobic lot comes from Lalesa, in Gedeb woreda, and is processed at an Ephtah-owned site. Ephtah purchased the land in July 2023, before building the warehouse and drying beds in September 2023. The site sits at approximately 2,150 to 2,200 metres above sea level and is the largest drying site in Gedeb. Coffee in the area is naturally grown under shade trees, mainly Ensete, also known as false banana. The lot is made up of local heirloom cultivars and is harvested between December and January. Ephtah Specialty Coffee works to build sustainable and collaborative supply chains across Ethiopia, with a focus on quality, long-term relationships and support for producer communities. At Lalesa, farmers receive an initial payment as soon as their coffee is received at the site. Ephtah also supports social initiatives in the area, including a daycare centre for farmers’ children in Gedeb. Some women farmers in the area are part of Ephtah’s Ama Commitment scheme, which supports the role of women in coffee production and producer communities. For this anaerobic process, the coffee is fermented in plastic barrels for nine days. It is then dried for around 13 to 18 days before being stored in the site warehouse and moved to Addis Ababa when ready. The processing approach is chosen to maximise quality, with controlled fermentation, careful drying and stable storage supporting consistency and flavour development. The Lalesa site covers approximately 3.5