Bekele Belachew - Ethiopia

Sale price Price $19.25 Regular price

Technical Points

  • Farm(ers): Basha Bekele Belachew
  • Region: Bombe Village, Sidama, Ethiopia
  • Varietal(s): 74160
  • Processing: Natural
  • Altitude: 1950-2000 masl
  • Tasting Notes: Black Grape, Lemon Bitters, Dynamic


Recipe for Brewing
Coffee Weight ... 30g
Water Volume ... 450ml
Water Temperature ... 199°
Grind Size ... Medium
Brew/Contact Time - 3:07



Why Do We Love This Coffee?

The fact that this coffee is all one variety is special, as so many lots from Ethiopia are a blend of a great many. The 74160 variety is a selection of the Jimma Agricultural Research Centre (JARC), preferred for its resistance to coffee berry disease, and high-yielding plants. JARC was founded in 1967 to coordinate, generate, and disseminate coffee research for Ethiopian farmers. Coffee from Ethiopia is one of the most common doors to the world of coffee for professionals and enthusiasts alike, and this coffee from Sidama has all the calling cards of the natural Ethiopians that we all remember so fondly. Complex floral notes, citrus and tea, layers of sweetness, and a balanced acidity make this a superb filter coffee!

Why Do We Work With This Producer?

Basha Bekele Belachew

Basha Bekele Belachew is one of a group of small producers in Sidama, Ethiopia who have collaborated with Falcon Coffees (a superlative green coffee trader) and Buriso Amaje (another producer, assigned as the group’s leader) to coordinate the milling and export of their coffees. Basha picks and processes all of his coffee by himself or with the help of his family, and the coffee is dried at his family home in the Bombe Village of Bensa, Sidama; typical of coffee growers in the region and of the group managed by Buriso.

With recent changes to export law in Ethiopia, small producers are now able to market their crops directly to consumers. Although this is advantageous, few have the necessary capital to jump on the opportunity. This is where Falcon swooped in to prefincance these lots, so they wouldn’t have to be sold locally for cash, and likely at a lower-than-deserved price. This is where cooperative action is so important. Alone, a producer only has so much power, but in numbers there is strength and opportunity to not only improve quality, but also economic
security and the livelihoods of those in the group.


Roasting Technical Notes

  • Length of Roast - 9:46
  • Drying Stage Percentage - 45.56% 4:27
  • Maillard Stage Percentage -  33.79% 3:18
  • Development Stage Percentage -  20.65% 2:01
  • Color Readings (Agtron Gourmet scale)
    • Interior - 66
    • Exterior - 82
    • Spread - 16