Bekele Belaycho, Ethiopia

PROFILE: Textured and Adventurous WITH NOTES OF Fruit Punch, Canelé, Jelly ROAST: Medium Roast For Espresso Brewing

Download the Bekele Belaycho, Ethiopia Transparency Report

ABOUT

In the grand scheme of things, the Bensa highlands in Sidama would be very much considered a younger sibling in the birthplace of coffee. Up until 2019 Sidama was considered a zone within the SNNPR( Southern Nations, Nationalities, and People’s Region)However after a vote the zone broke away and established itself as the tenth recognized region in Ethiopia. The Bensa highlands, where this lot is from, has experienced climate change over the last fifty years that has created the conditions ideal for growing coffee in the region. Much of the industry in the highlands is no more than 20 years old. The high altitude here means there is limited access to water for cherry processing, resulting in a necessary preference to natural processed lots. It is an area where coffee is fuelling significant change, and seeds are really happy to be a part of that.

This high altitude, sun-dried natural makes for an unforgettable experience. Inherently process-driven flavours combine well with the care and precision of Bekele’s production of the lot. There is a youthful adventurousness to this part of the coffee world, and this offering is a great representation of that. Expect over the top summer fruit notes, with a textured, maple syrupy finish.

SOURCING

ORIGIN: Bensa, Sidama, Ethiopia PRODUCER: Bekele Belaycho 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

Sourced from the Bensa district of Sidama, Ethiopia, this lot is produced by Bekele Belaycho. Grown at 2300 masl, the coffee features a mix of local varieties and undergoes a natural process, a method often associated with heightened sweetness and complex, fruit-forward profiles. As a general rule, natural-processed coffees tend to show heavier fruit characteristics and a syrupy mouthfeel compared to their washed counterparts.

This specific offering from Seven Seeds highlights the distinct terroir of the region, presenting a profile characterized by notes of fruit punch, canelé, and jelly. When evaluating such nuanced flavors, it can be helpful to reference a flavor wheel to better identify the specific fruit and pastry-like qualities present in the cup. This release serves as a compelling example of the diversity found within Ethiopian coffee production, showcasing how traditional processing techniques can elevate the inherent characteristics of the local varietals.