Farm and station story
This Nicaraguan specialty coffee from Bethania carries a strong heritage. Founded in 1991 in the heart of Nueva Segovia, renowned for its high-standard coffee, it’s now led by sisters Ana and Martha Albir, whose roots trace back to 1930. The family faced hardship during the revolution in the 1970s and was forced to move to the USA. Later, upon returning to Ocotal, they found most of their land had been taken, but they stood firm, determined to continue their coffee tradition.
In 2015, they built their dry mill, Cafetos de Segovia, gaining total control over processing. Today, they process coffee from their fields and work with over 47 smallholder farmers across the Macuelizo region.

How it’s processed
Coffee from Bethania is washed, a method that brings out clarity and brightness. About 80% of batches undergo this strict washed protocol. Fresh cherries are rapidly processed into wet parchment and then dried on patios: first in shade for 5–6 days, then in the sun. The patios are covered with black mesh to avoid direct ground contact.
Drier-processed cherries are also actively turned and pooled during hot periods to ensure even drying and flavor retention, especially critical at lower altitudes (below 900 m asl) where the sun’s intensity is stronger.

Varietal
This coffee centers on the Java varietal, celebrated for its gentle sweetness, floral notes, and nuanced complexity. Originally from Ethiopia, Java has thrived in Nicaragua’s microclimate. The farm also grows Caturra, Catuai, Catimor, and Maracaturra, allowing the sisters to experiment and continually refine the flavor profile.

Country: Ethiopia
Region: Gedeb
Washing Station: Lalesa
Producer: Smallholder farmers in collaboration with Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Natural
Tasting notes: blueberry cheesecake, lime
Preparation: suitable for making espresso-based coffees, including in-home coffee machines
Type: Roasted whole bean coffee

Lalesa isn’t just the name of a station for us, it’s a place we stood at last year, watching women carefully sort coffee cherries and admiring Wubit’s incredible dedication as she leads her team. Lalesa proves that coffee truly can change lives. And today, we’re proud to share that coffee with you. It’s the taste of a place that touched us deeply.

We roast it both for filter and espresso.

Did you know that we also have a limited edition from Lalesa processed using the black honey method?

Country: Ethiopia
Region: Chelbesa, Gedeb
Washing Station: Chelbesa
Altitude: 2200 m a.s.l.
Varietal: Heirloom
Process: Washed
Flavor profile: black tea with lemon, strawberries and honey biscuit

Chelbesa is back — and not by coincidence.

This washed coffee from the Gedeb area has won us over not only with its elegant flavor — a vibrant mix of florals, fruit, and clarity — but also with the story behind it. Ephtah Specialty Coffee, our partner at origin, is committed to sustainable agriculture, fair working conditions, and supporting women throughout the coffee value chain.

We roast Chelbesa for both filter and espresso to showcase its full potential.

Country: Kenya
Region: Kirinyaga, Nyeri District
Station: Karani Factory
Altitude: 1800 MASL
Varieties: SL28, SL34, Ruiru 11, Batian
Processing: washed
Tasting notes: blackberry jam, butter cookie, lime, milk chocolate