Bekele Belachew - Anaerobic White Honey

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 | Honey processed coffees were relatively unheard of until the last five years. However, as Ethiopia’s climate has grown more arid, honey processing offers producers a way to conserve water, compared to washed processing methods. Coffee is pulped, although a high percentage of mucilage is left intact. Rather than fermenting in water, as is traditional in Ethiopian washed processing, the coffee sits dry in its fruit mucilage, fermenting for approximately one week. The mucilage turns dark and sticky—hence its likeness to honey—and is rinsed off at the end of its fermentation period. The coffee is then laid out to dry.

The sensory impact of honey processing adds intensity to fruit characteristics, along with texture.

This coffee’s anaerobic fermentation helps to amplify floral notes and drive up acidity, making the processing more reminiscent of a washed than a standard honey process.

TAKE A SIP | This release tastes like the washed Ethiopian coffees of yesteryear. White flowers greet you on the nose, while the cup unveils citrus and a subtle tropical note, specifically reminiscent of mango. Black tea comes through in the texture and finish.

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Origin | Bensa, Sidama, Ethiopia

Producer | Bekele Belachew

Process | Anaerobic Honey

Variety | JARC 74158

Elevation | 2215 MASL

Sourced from the Bensa district in the Sidama region of Ethiopia, this lot from producer Bekele Belachew showcases the JARC 74158 varietal. Processed via an anaerobic honey method, the coffee undergoes a controlled fermentation environment that often influences the final cup profile by intensifying sweetness and acidity. While anaerobic processing is frequently utilized to push the boundaries of traditional flavor profiles, this specific selection by Black & White Coffee Roasters highlights delicate notes of white flowers, citrus, mango, and black tea.

When evaluating such complex profiles, tasters often reference a flavor wheel to categorize the interplay between the floral aromatics and the fruit-forward acidity inherent in high-elevation Ethiopian coffees. By combining the specific JARC 74158 varietal with a meticulous anaerobic honey technique, this coffee offers a distinct expression of its Bensa origin, balancing the clarity of black tea with the vibrant, tropical characteristics of mango and citrus.