Father's Coffee Ethiopia Lalesa 300g

Country.

Region: Lalesa, Gebed

Station: Lalesa Site

Altitude: 2150 - 2200 m above sea level.

Range: Heirloom

Processing: Natural

Ethiopian coffee production is divided into three seasons: the Bega (October-January) is crucial for harvesting, the Belg (February-May) brings the rains needed for flowering, and the Krempt (June-September) includes storms that promote ripening. Ephtah Specialty Coffee focuses on sustainability and supporting women in the coffee industry; their Lalesa farm employs up to 250 people and has the largest drying station in the region.

The coffee cherries go through a floatation process where they are submerged in water and the unripe fruit floats to the surface. Quality cherries are dried on beds for 12-15 days, with local women hand-picking the green beans. Once dried, the coffee is shipped to Addis Ababa and then to Djibouti for export. Ephtah also supports social projects such as a day centre for farmers' children and the Ama Commitment programme, which helps women in the coffee industry.

In the area, indigenous Ethiopian varieties of 'Heirloom' coffee are grown under the shade of trees, particularly the Ensete false banana tree. These varieties are valued for their complex flavour and adaptability to local conditions. The coffee trees grow at an altitude of 2150-2200 m above sea level, which contributes to their unique profile. In addition to coffee, farmers also grow Ensete, which is used to make the local dish Kocho.