Basha Bekele Murago Natural

This pleasingly rich natural begins with aromas mixed berry jam, milk chocolate, and marzipan. When sipped, these aromas evolve into notes of blackcurrant, semi-sweet chocolate, black tea, and an enduring marzipan flavor. The fruity tones present a dried blueberry acidity, while the chocolate note provides sweetness. The uplifting finish features notes of plum, fresh ginger, and spicy nutmeg.

Details

Producer: Basha Bekele Farm: 126 Smallholders Region: Bensa, Sidama Altitude: 2,350 masl Varietal: 74158 Process: Natural Roast: Light Notes: Blackcurrant, Nutmeg, Semi-Sweet Chocolate

The Story

Imported by our friends at Crop to Cup.

"Basha’s father was once a manager for a co-op in Bombe that supplied coffee to the Sidama Union. Before the government made it possible for smallholders to obtain export licenses, both he and his father sold their cherry to the cooperative. Basha now has his own export license and grows coffee (primarily 74158, known locally as 'Walega') in semi-forested plots on 12 hectares. He also operates collection sites in Bombe, Shantawane, and Kokose, where he collects cherry from producers growing coffee as high as 2,350 masl.

"While cherry prices were high this year, Basha maintained a practice we don't see everywhere: delivering a second payment to the 126 producers he bought cherry from once the coffee sold. Like most smallholders around Bensa, Basha exclusively produces dry processes—which includes experiments with anaerobic styles of fermentation—and floats cherries to remove defects before drying his coffee slowly on raised beds."

The Basha Bekele Murago Natural, sourced from the Bensa district of Ethiopia · Bensa, Sidama, represents a meticulous approach to coffee production. Cultivated by producer Basha Bekele at 2350 masl, this lot features the 74158 varietal. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts distinct sweetness and complexity to the final cup; you can learn more about these processing methods to understand how they influence profile development.

Roasted by PT's Coffee Roasting, this selection highlights the unique terroir of the Sidama region. The roaster identifies notes of blackcurrant, nutmeg, and semi-sweet chocolate, a combination that invites exploration using the flavor wheel to identify specific aromatic nuances. By focusing on the 74158 varietal, this coffee offers a clear expression of the regional characteristics found within this high-altitude growing environment.