This special micro lot is one of the very few fully traceable single-producer, single-variety lots we have ever purchased from Ethiopia. It is also the first lot Bekele produced using a de-pulper. In the cup we find tropical fruits like mango and mandarin with red tea florality.
74158
Bombe, Bensa, Sidama
2,340 masl
January, 2024
Selectively hand-picked. Sorted for ripeness. Floated. Pulped using a GEM single-disc hand pulper. Floated in parchment. Fermented in clean, open-top plastic barrels for 48 hours under shade, stirring every 12 hours. Agitated to remove as much mucilage as possible. Moved to raised beds under shade to dry for 25 days.
ABOUT BEKELE BELAYCHOW
This is our first year working with the coffees from Bekele Belaychow. This coffee is exciting for many reasons, but mainly because it is one of the very few fully traceable single-producer, single-variety lots we've purchased from Ethiopia. Building a supply chain of single-farm micro lots in Ethiopia has been remarkably challenging. While we can't say for certain that this practice will continue to spread, this coffee represents an exciting first step in building smaller, higher-quality lots with producers in this region. This lot exists in part because of the help of Crop to Cup and their willingness to finance a de-pulper, as well as Christopher Feran, who helped oversee the project and offered processing protocols.
ABOUT 74158
The Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.
Pricing Details
DIRECT
$24.33/KG
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.