Kecho Anderacha, Telila - Ethiopia

A: It is a special limited-edition single-origin Ethiopian coffee released in 2026 to celebrate the joint anniversary of Hot Numbers Coffee and Cambridge Edition. It represents the first female-produced lot from the Telila Washing Station in Gera, Jimma Zone.

A: This lot is honey-processed. A light layer of fruit mucilage is left on the coffee beans after depulping before they are dried on raised beds for 48–72 hours, creating a clean, crisp Ethiopian flavor profile distinct from Central American honey methods.

A: This coffee was grown by eight female smallholder producers in Gera, Ethiopia: Bashasha Aba Sura, Faxe Tofik, Saida Nasradin, Imamu Siraj, Sayida Mizbaw, Salia Nasrudin, Roman Mujai, and Sufi Aba Garo. A quality premium was paid directly to support their farms.

A: This special coffee was launched in 2026 to celebrate the joint anniversary of Hot Numbers Coffee and Cambridge Edition. To mark this milestone, both brands partnered to source a flagship release: the first-ever all-female-produced lot from Telila Coffee Washing Station in Ethiopia.

A: In many Ethiopian coffee-growing regions, women contribute significantly to harvesting and processing but are rarely compensated as independent producers. For this lot, a targeted price premium was paid directly to the eight female smallholders (Bashasha Aba Sura, Faxe Tofik, Saida Nasradin, Imamu Siraj, Sayida Mizbaw, Salia Nasrudin, Roman Mujai, and Sufi Aba Garo). This extra income supports farm improvements, family livelihoods, and female economic autonomy in the Gera district.

A: Telila Coffee Washing Station is located in Kecho Anderacha Kebele, within the Gera district of the Jimma Zone in western Ethiopia. The station has been operational since the 2019/2020 harvest season and is owned by Mike Mamo (partner in Osito Coffee since 2020).

A: Gibirinna 74110 and Serto 74112 are famous Ethiopian landrace selections developed by the Jimma Agricultural Research Center (JARC) in 1974. Selected from wild coffee trees in the Metu Bishari forest of the Illubabor Zone, these cultivars are known for their natural resistance to Coffee Berry Disease, compact tree structure, and vibrant floral and citrus cup profiles.

A: Central American honey processing (such as yellow, red, or black honey) often leaves high amounts of fruit mucilage on the bean, resulting in deep, sugary, or heavy wine-like flavors. At Telila, the coffee undergoes a light, clean honey process: after depulping, cherries are spread across raised beds for 48–72 hours. As they dry, much of the mucilage naturally falls away, delivering a clean, bright cup that preserves the delicate florals and terroir of Ethiopian coffee.

A: While the eight contributing farms utilize passive organic farming practices—relying on traditional, chemical-free cultivation—the lot is non-certified organic due to the high administrative costs of formal certification for local smallholders.

A: Ethiopian honey-processed lots typically combine the crisp floral aromatics (jasmine, citrus blossom) and high-toned fruit acidity of traditional washed coffees with the smooth, honey-like sweetness and creamy body of a natural process.

A: Because of its clean honey processing and vibrant regional profile, this coffee shines best in filter and pour-over methods (V60, Chemex, Aeropress). Use a brewing ratio of 1:16 (coffee to water) with filtered water at ~92°C to 94°C to extract its floral aromas, soft stone fruit notes, and subtle honey sweetness.