Basha Bekele, Ethiopia

PROFILE: Vibrant and Elegant

WITH NOTES OF Lemonade, Cherry, Pineapple

ROAST: Light Roast For Filter Brewing

Download the Basha Bekele, Ethiopia Transparency Report

ABOUT

This sun-dried natural lot brings a breath of fresh air to our forthcoming spring releases. Elegant florals, wonderful texture, and a testament to the skill of Basha’s processing. Last year, Basha Bekele won the Ethiopia Cup of Excellence with a score of 90.50—a feat made even more impressive by the fact it was his first time entering the competition. He’s an incredibly exciting producer, putting out some of the most adventurous and thought-provoking lots we’ve seen. It’s been a privilege working with him over the past five years, and we can’t wait to feature his coffee on the menu again.

In the grand scheme of things, the Bensa Highlands in Sidama could be considered a younger sibling in the birthplace of coffee. Until 2019, Sidama was classified as a zone within the SNNPR (Southern Nations, Nationalities, and People’s Region). However, following a vote, the zone broke away and established itself as Ethiopia‚Äôs tenth recognized region. The Bensa Highlands‚Äîwhere this lot originates‚Äîhave experienced climate shifts over the past fifty years that have created ideal conditions for coffee cultivation. Much of the industry here is less than 20 years old. The high altitude means limited access to water for cherry processing, resulting in a necessary preference for naturally processed lots. It‚Äôs a region where coffee is fuelling significant change, and Seeds is proud to be part of that journey.

SOURCING

ORIGIN: Bensa, Sidama, Ethiopia

PRODUCER: Basha Bekele

VARIETIES: Mix Variety

PROCESS: Natural Process

ALTITUDE: 2300 masl

PARTNERS: Coqua

QUALITY SCORE: 87

HISTORY: Fifth year of purchasing

LOT SIZE: 900kgs

HARVEST: November to December

Produced by Basha Bekele in the Bensa district of Sidama, Ethiopia, this lot represents the vibrant potential of high-elevation cultivation. Grown at 2300 masl, the coffee utilizes a natural process, a method often associated with increased sweetness and pronounced fruit-forward characteristics. As a mix variety selection, it captures the diverse genetic heritage typical of the region, resulting in a cup profile defined by Seven Seeds as lemonade, cherry, and pineapple.

When evaluating such distinct profiles, it is helpful to reference the flavor wheel to identify the nuances between citrus acidity and stone fruit sweetness. Natural-processed coffees from this region frequently exhibit a heavier body and complex fruit intensity compared to their washed counterparts. This specific offering from Seven Seeds highlights the meticulous work of Basha Bekele, showcasing how traditional processing techniques can elevate the inherent qualities of Ethiopian heirloom varieties to create a bright, fruit-driven experience.