Bekele Belachew - Anaerobic Natural

MEET THE PRODUCER | Crop to Cup is an importing partner who seeks out dynamic coffee producers all over the coffee growing world. They've taken special interest in Ethiopia’s renowned Bensa region, setting their sights on high-elevation, single origin lots from producers in the area. 

One such producer with whom they've partnered is Bekele Belachew, a coffee farmer who oversees his own two farms and purchases coffee from about 100 smallholders in his community. His farms, located in Bombe and Kokose, each feature their own drying station, so Bekele is able to manage every aspect of production. Regarded as a consummate professional and tireless connector, Bekele is constantly striving to improve the quality of his own coffee while also elevating coffees from his community as a whole.

TRUST THE PROCESS | After being picked at peak ripeness, the coffee cherries are transported to the drying station on Bekele's farm. There, the cherries are sorted for quality and placed in large vats without the presence of oxygen for an extended period of time. Eventually, they are removed to raised beds to dry in the sun, until optimal moisture content is achieved.

TAKE A SIP | Berry aromatics burst from the cup, while floral notes rise up to create the sensation of citrus, specifically like bergamot. Taste the coffee and you’re greeted by that same citrus and berry—raspberry, to be precise. Let the coffee linger on your tongue and tropical fruits arrive, manifesting as mango, then turning sweeter and more complex, presenting like a fruit cocktail. Chocolate emerges as the acidity settles, and the finish is pleasantly drying like black tea. 

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Origin | Bensa, Sidama, Ethiopia

Producer | Bekele Belachew

Process | Anaerobic Natural

Variety | JARC 74158

Elevation | 2215 MASL

Produced by Bekele Belachew in the Bensa district of Sidama, Ethiopia, this lot features the JARC 74158 varietal grown at 2215 masl. It is processed using an anaerobic natural method, a technique where cherries are fermented in a sealed, oxygen-free environment to influence the final cup profile. Generally, anaerobic processing can intensify fruit-forward characteristics and alter the acidity of a coffee, often resulting in complex, wine-like qualities.

Roasted by Black & White Coffee Roasters, this specific selection highlights a vibrant array of flavors, including bergamot, raspberry, mango, fruit cocktail, chocolate, and black tea. When evaluating such distinct profiles, tasters often refer to a flavor wheel to help categorize these nuanced sensory experiences. By combining the unique terroir of Bensa with controlled fermentation, this coffee offers a compelling look at how modern processing techniques can highlight the inherent characteristics of Ethiopian heirloom varietals.