Bekele

About This Coffee

This natural lot from Sidama’s highlands shows what makes Ethiopian coffee so captivating—sweet, expressive, and beautifully textured. Grown in higher altitudes between 2,200 and 2,350 meters, the Bekele cherry ripens slowly in the cool, thin air of Murago climate, developing rich fruit character and a layered sweetness. Processing is kept simple and deliberate: cherries are picked ripe, sorted carefully, and dried on raised beds to preserve clarity and balance. In the cup, Bekele is ripe and fruit-forward, with strawberry and melon leading into candied sweetness and a gentle floral lift. It’s a natural that feels poised rather than punchy—soft, rounded, and deeply satisfying.