Ethiopia Bekele Kechara Anaerobic

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Bright
  30
• Clean
  20

Whole bean, shipped within 24 hours of your order. These beans hit their peak two to three weeks after roasting, so there's no rush — they only get better. An anaerobic-naturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. Ethiopian single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. built for fruit lovers Ethiopia Bekele Kechara Anaerobic is a light-roastLight roastRoasted just past first crack to preserve origin character: higher acidity, florals, and fruit, lighter body. The signature of Nordic-style roasting. single origin grown at 2,350 metres in Murago, Ethiopia, and processed as an anaerobic natural. Expect a vivid, juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. cup — raspberry, jasmine and watermelon with a silky bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. It's made for anyone who loves bright, fruit-forward coffee on filter or as an expressive espresso. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Raspberry · Jasmine · Watermelon Soft, silky body with gentle red-berry acidity and a clean, floral finish that lingers. Coffee Details Origin Ethiopia Region Murago Producer Bekele Kechara VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. LandraceHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Processing Anaerobic Natural Altitude 2,350 metres above sea level Roast Level Expressive Light Tasting Notes Raspberry, Jasmine, Watermelon, Silky About This Coffee Bekele Kechara is a distinguished smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. farmer from Murago, Ethiopia, whose commitment to quality has earned him a place among the country's finest coffee producers. His farm sits at 2,350 metres, where cool nights and high altitude give the cherries the slow, even ripening that great coffee demands. In 2022 Bekele's coffee placed 15th in Ethiopia's Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. — the country's most prestigious quality competition — a rare honour that speaks to the care behind every lot. A dedicated father of eleven, he now works alongside his eldest son, Belaye, who oversees the family drying station. Together they produce exquisite naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and anaerobic-natural coffees that showcase the heritage and innovation of Ethiopian coffee. This lot is the anaerobic natural: cherries are fermented in sealed, oxygen-free tanks before drying, a process-forward method that amplifies the fruit into the raspberry and watermelon notes you taste in the cup. How to Brew Ethiopia Bekele Kechara Anaerobic Espresso Brewing ratio 1 : 2.3 Ground coffee 19g Espresso output