Ethiopia Bekele Natural

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Funky
  90
• Bright
  55
• Experimental
  50
• Clean
  45

Ships within 1 week of your roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months.. These beans hit their peak 2 to 3 weeks after roasting, so order ahead and let them rest. A fruity, naturally processed 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. Ethiopia Bekele 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. 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 by producer Bekele Karchara high in Sidama. Natural processing pulls out ripe, jammy fruit and a wine-like sweetness, with notes of red strawberries, wine gums, melon and bergamot. It is a 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., expressive filter coffee for brewers who love bright, fruit-forward cups. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Red Strawberries · Wine Gums · Melon · Bergamot Sweet and fruity with a wineyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. depth, soft citrus lift and a clean, lingering finish. Coffee Details Origin Ethiopia Region Sidama (Murago) Producer Bekele Karchara 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. 74-158 Kurume Processing Natural Altitude 2200-2350 masl Roast Level Light Tasting Notes Red strawberries, wine gums, melon, bergamot About This Coffee At up to 2,350 masl in Murago, Sidama, Bekele Karchara's farm sits at the leading edge of high-altitude Ethiopian coffee. Producing Natural, Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. and HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.-processed lots, Bekele relies on slow, careful drying to build the layered, fruit-driven flavours that define this cup. This is a true single origin from one producer and one farm. Ongoing work on tighter cherry sorting, longer shade drying and organic certification keeps lifting the quality season after season, and you can taste that care in every brew. How to Brew Ethiopia Bekele Natural Method Filter (pour over) Ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature 93°C Brew time 3 minutes Aim to finish your draw down around 3 minutes. If the cup tastes sharp or thin, grind a touch finer; if it turns dull or drying, grind coarser. How Much Coffee Is in a Bag? At 15g per filter cup, a 250g bag makes around 16 cups and a 1kg bag makes around 65 cups. With its rare, high-altitude natural character, this is a single origin worth slowing down for and savouring brew by brew. Frequently Asked Questions Is th