THE BEANS

Producer: Smallholder farmers, Ephtah Coop.
Origin: Lalesa, Woreda
Process: Black Honey
Variety: 74110, 74112, Heirloom
Altitude: 2,200 masl
Tasting notes: Violet, raspberry, blueberry yogurt, and caramel. Honey-like and smooth.

LOT STORY

This lot comes from Lalesa, in Gedeb—one of Ethiopia’s most renowned specialty coffee-producing regions. Grown at altitudes between 2,150 and 2,200 meters, the coffee thrives under the natural shade of trees and *Ensete* plants (also known as "false banana").

The coffee cherries are harvested by local smallholder farmers and delivered to the Lalesa processing station, where Ephtah Specialty Coffee works to ensure quality and foster sustainable relationships with the producing communities.

The process begins with a careful selection of ripe cherries, which are sorted via flotation to remove less dense fruit. The cherries then rest for 24 hours on raised beds before being depulped. A significant amount of mucilage is left adhering to the parchment; this "black honey" style alters the fermentation process and shapes the coffee’s final cup profile.

Afterward, the coffee is dried slowly in the shade for approximately 14 to 18 days, allowing for a gradual, uniform reduction in moisture while avoiding excessive heat exposure.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly—to highlight the vibrancy of each origin, ensuring you can enjoy its full flavor, regardless of your brewing method. This means that these light roasts can also work well as single-origin espressos, allowing you to enjoy the coffee using either brewing method while fine-tuning your recipe with greater precision.

We provide these guidelines to help you develop your own recipe; however, please keep in mind that the ideal approach may vary depending on the machine, grinder, and water* you use.

The Osorio family recommends letting your coffee beans rest properly. Degassing is essential for achieving a cleaner, more flavorful cup. We suggest resting coffee intended for espresso for 10 days, and coffee for filter brewing for at least 14 days. Experiment and discover how the flavor of your coffee evolves over time.

ESPRESSO

Coming soon!

FILTER

Coming soon!