Single Origin - Ethiopia

It’s no secret we love to carefully blend coffees (our name is a bit of a giveaway). But even we have to admit, many specialty-grade coffees are just so tasty and vibrant that there is no need to mess with these gems.

We’re excited to introduce a new Single Origin: this time it's sourced from East Africa through our friends at Volcafe.

Grown in the highlands of Gotiti, a village in Ethiopia’s Gedeb district, this coffee reflects the region’s remarkable climate and rich volcanic soil. Cultivated at elevations between 2,000 and 2,300 meters, the cherries develop slowly, resulting in a complex and bright cup.

Sourced through Ephtah Specialty Coffee, an Ethiopian exporter focused on producing high-quality specialty coffee through ethical and sustainable practices.

Founded and led by Wubit Bekele, a Q-graded cupper with extensive industry experience, the company’s mission is to deliver exceptional coffee while improving the lives of local communities. Ephtah places a strong emphasis on empowering women in the coffee sector by providing training, access to finance, and leadership opportunities.

Operating mainly in the Gedeb (Gedeo) zone of southern Ethiopia, including the well-known Lalesa processing station, Ephtah combines quality, traceability, and social impact to represent the best of modern Ethiopian coffee.

This washed coffee lot represents both quality and purpose - supporting sustainable farming practices and empowering local coffee-growing communities across southern Ethiopia.

This Ethiopian lot was processed using the washed method for producing bright, floral, and clean-tasting coffees.

The process begins with handpicking ripe cherries, which are brought to local washing stations. There, the outer skin and pulp are removed using pulping machines, leaving the beans covered in a sticky layer called mucilage. The beans then undergo natural fermentation for 12 to 72 hours, allowing microbes to break down the mucilage.

After fermentation, the beans are washed thoroughly with clean water and laid out to dry on raised African beds under the sun. They’re turned regularly for even drying and protected from moisture at night. Once fully dried, the parchment layer is removed, and the beans are graded and prepared for export.

The result is a coffee celebrated for its vivid acidity, floral aroma, and crisp clarity, often revealing notes of jasmine, citrus, stone fruits, black tea, and honey.

We roasted this coffee to let its personality shine! Think of radiant notes of juicy apricot and date, balanced by a black tea-like texture that gives it a smooth, refined body. Subtle layers of caramel and sugarcane sweetness add a gentle sparkle, while a fragrant hint of chamomile or rooibos tea lingers softly with a warm spice aroma.

It’s a flavour adventure in every sip - perfect for curious taste buds and bold coffee lovers alike.