This lot comes from Lalesa in Gedeb and is handled by Ephtah Specialty Coffee, a producer known for close collaboration with local farmers and strong community focus. The coffee grows at high elevation – 2150-2200 m.a.s.l. – where heirloom varieties mature slowly under shade.
Processed as an anaerobic natural, with nine days of fermentation and careful drying, this coffee is expressive, juicy and layered, yet beautifully balanced. Bold fermentation, done right.
Below you will find recipes for our favourite brewing methods:
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