Ephtah Specialty Coffee was founded to create sustainable, collaborative supply chains that benefit both customers and farming communities, with a strong focus on empowering women as key agents of social and economic change in Ethiopia. With deep local knowledge and a commitment to delivering exceptional quality, Ephtah carefully processes its coffees at the Lalesa station using anaerobic fermentation methods. Each lot is sealed in airtight barrels to prevent oxygen exposure, then fermented for varying time spans to develop unique flavour profiles. This coffee was fermented for 9 days in plastic barrels and following fermentation, the coffees are dried for 10 to 15 days, depending on local weather conditions—ensuring quality at every step of the process.