New Süssmund coffees

Lalesa – Anaerobic, Gedeb

From the heart of Gedeb, one of Ethiopia’s finest coffee-growing regions, we present this special anaerobic lot from the Lalesa washing station.

In 2023, Ephtah acquired its own drying station in Lalesa—with over 400 drying beds, it is the largest of its kind in a region that ranks among Ethiopia’s best growing areas. Ephtah’s permanent on-site presence allows the company to foster closer, long-term relationships with the farmers and maintain full control over the processing.

Seven permanent employees manage the operation; during harvest season, the team grows to about 130 people. Ephtah is also socially engaged: A childcare center for the farmers’ families was opened in Gedeb, and some of the women in the region are part of the “Ama Commitment” program.

On 3.5 hectares, at elevations ranging from 2,150 to 2,200 meters, heirloom coffee grows naturally in the shade of enset trees, the Ethiopian “false banana.” Harvesting happens from December - January.

The coffee is processed anaerobically: The cherries ferment for five days in sealed plastic barrels before drying on beds for 13 to 18 days. The coffee is then stored locally until it is transported to Addis Ababa, to the Moplaco warehouse in Gerji—from there, it continues by train to Djibouti for export.

Look forward to a cup with notes of strawberry, peach, passion fruit, and black tea.

Region: Gedeb

Producer: Lalesa Washing Station

Cultivation altitude: 2150 - 2200 m

Variety: Heirloom

Preparation: Anaerob 5 Tage

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 1 year)

Body: 4/5

Fruit: 4/5

Flavor profile:

Kenya AA Wamuguma

We love coffee from Africa—and we’re excited to introduce you to this wonderful, washed AA lot from the Wamuguma Factory in the Kiambu region.

The Wamuguma Coffee Factory is located in Gatundu South, in northern Kiambu, near the border with Muranga—the area considered the birthplace of Kenya’s first president, Jomo Kenyatta. It is one of two washing stations operated by the Ritho Farmers' Cooperative Society, which was founded in 1995 following a split from the larger Gatundu Farmers' Cooperative Society. About 1,700 smallholder farmers bring their cherries here; the cooperative places a strong emphasis on training in good agricultural practices and on actively involving women and the younger generation to ensure the quality and future of production.

As a classic highland growing region located near the equator, Kiambu offers ideal conditions for top-quality Arabica beans—iron-rich, semi-volcanic soils, abundant sunshine, and growing altitudes ranging from 1,700 to 1,900 meters. The cool nights allow the cherries to ripen slowly—this is where the lively acidity and unique aromatic complexity that Kenyan coffee is prized for develop. The varieties grown here are Batian, Ruiru 11, and SL28.

The coffee is traditionally processed using the “fully washed” method. After pulping, the coffee ferments for 12 to 48 hours, is washed, and then sun-dried for two to three weeks on African drying beds. It then rests for three weeks in the pergamino before being hulled, sorted, and hand-sorted.

Look forward to a cup with notes of black currants, rhubarb, and rose hips.

Region: Kiambu County, Gatundu

Producer: Wamuguma Washing Station

Cultivation altitude: 1600 - 1900 m

Variety: Batian, Ruiru 11, SL28 

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

Body: 4/5

Fruit: 3/5

• Morello cherry
• Stewed Plum
• Apple
• Cookie

This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.

The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.

Region: Yirgacheffe, Kochere District

Producer: Banko Gotiti Washing Station

Cultivation altitude: 2,100 m

Variety: Heirloom

Preparation: Washed

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile: