Ephtah Specialty Coffee is committed to building sustainable, collaborative supply chains that benefit customers, producers, and their communities. The company places a strong emphasis on the role of women in the coffee industry, recognizing their key role in driving social and economic change in Ethiopia. Ephtah ensures quality at every stage of the supply chain, focusing on the highest-quality coffee beans and the satisfaction of all parties involved in the supply chain.
The coffee is grown in its natural habitat, under shade trees, primarily Ensete (false banana trees). The best coffee beans are brought by local farmers to the Lalesa washing station. The coffee is first floated to remove defective beans, then placed on drying beds for 12–15 days. The green coffee beans are sorted by local women to ensure higher quality.

I find Ethiopian coffees particularly fascinating. The dry-processed ones always dazzle me at first taste, but it’s hard to find one that reveals something new every time. At the same time, there’s no denying that their flavor profile is exceptionally unique—unlike any coffee from any other country. This is one of the few coffees where every cup is special and unique. This native variety, processed using the red honey method, is, in my opinion, best enjoyed as a pour-over. It has a fantastically complex fruity character that reminds me of mango and peach, with a milk chocolate mouthfeel.