Lalesa, Gedeb, Ephtah, Yirgacheffe, Ethiopia | Black Honey FSC-8762

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Location:	Lalesa, (Kebele), Gedeb (Woreda)
Producer	Ephtah
Varietal:	74110, 74112, Heirloom
Process:	Black Honey
Altitude:	2150 - 2200
Production/Harvest Date:	Jan 26
Cup Score:	87.25
Cup profile:	Orange wine, peach, apricot, lime, toffee, dark chocolate, floral

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 black honey 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 full 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 near the site. 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 black honey process, the best cherries are purchased from nearby farmers and first floated to remove lower-density cherries and quakers. The coffee is then placed on drying beds for one day, helping to increase the mucilage present on the beans before pulping. After pulping, the coffee is dried under shade for around 25 days. 

https://falconcoffees.smugmug.com/ETHIOPIA/ETHIOPIA-Ephtah/i-8gzpKQr/A