Ethiopia Bekele Natural Espresso

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

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

Ships within 1 week after 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.. 100% specialty arabica only — at its peak 2 to 3 weeks after roasting. A fruity Ethiopian 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. built for espresso Ethiopia Bekele Natural is a 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. from Bekele Karchara's farm high in Sidama, Ethiopia. Naturally processed and slow-dried, it pours sweet and fruit-forward — red strawberry, wine gum and melon lifted by bergamot. 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. for home espresso lovers who want brightness in the cup. 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 Strawberry · Wine Gum · Melon · Bergamot Sweet and 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. with a soft, fruity 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. and a clean, gently citrus 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 strawberry, wine gum, melon, bergamot About This Coffee At 2,350 masl in Murago, Sidama, Bekele Karchara's farm sits at the leading edge of a new wave of high-altitude Ethiopian coffee. He produces 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, and his patient slow-drying is what builds the layered sweetness you taste here. This is a naturally processed coffee, where the cherry dries whole around the bean and lends it that ripe, fruit-forward character. Careful sorting and extended shade drying keep the cup clean and expressive — bright, sweet and unmistakably Ethiopian. How to Brew Ethiopia Bekele Natural Espresso Brewing ratio 1 : 2 Ground coffee 19g Total yield 38ml Water temperature 93°C Brew time 27 seconds If the shot runs too fast or tastes sharp, grind a little finer; if it chokes or turns bitter, grind coarser and re-dial from there. How Much Coffee Is in a Bag? At around 18g per double shot, a 250g bag pulls roughly 14 espressos and a 1kg bag about 55 — enough mornings to truly get to know a single farm's harvest. As a natural-process single origin from one Sidama producer, every bag is a limited window into one season's lot. Frequently Asked Questions Is this better as espresso or filter? It is