MEET THE PRODUCER | Inspired by his father, Basha Bekele is a community man at heart. He works with 126 registered outgrowers throughout Bensa, operates three drying stations there, and (with the help of his father) built a church for the residents of Bombe near the drying station where this particular lot was processed. Although he grows his own coffee on twelve hectares of semi-forested land, Basha continues to pay smallholders a premium for delivering cherry to his drying stations for processing and export, going so far as to deliver a second payment after the coffee is sold—a practice we don’t often see in Ethiopia! TRUST THE PROCESS | After being picked at peak ripeness and delivered to the drying station by smallholders, whole coffee cherry is floated for quality and then spread out to dry on raised beds in the African sun. TAKE A SIP | The floral nose on this coffee might be a dead giveaway of its high-grown Ethiopian roots, but the tasting notes are just a tad off-profile, in really delicious ways! Tropical fruit, like lychee, can be turned up or down depending on how you choose to brew it. Sweetness and citrus play together here to give us something like pink lemonade. And there’s a really special, unexpected red wine character about this coffee, reminding us of our favorite Pinot Noir. Origin | Bensa, Ethiopia Producer | Basha Bekele Drying Station | Bombe Drying Station Process | Natural Variety | 74158 Elevation | 2350 MASL

MEET THE PRODUCER | Inspired by his father, Basha Bekele is a community man at heart. He works with 126 registered outgrowers throughout Bensa, operates three drying stations there, and (with the help of his father) built a church for the residents of Bombe near the drying station where this particular lot was processed. Although he grows his own coffee on twelve hectares of semi-forested land, Basha continues to pay smallholders a premium for delivering cherry to his drying stations for processing and export, going so far as to deliver a second payment after the coffee is sold—a practice we don’t often see in Ethiopia! TRUST THE PROCESS | After being picked at peak ripeness and delivered to the drying station by smallholders, whole coffee cherry is floated for quality and then spread out to dry on raised beds in the African sun. TAKE A SIP | The floral nose on this coffee might be a dead giveaway of its high-grown Ethiopian roots, but the tasting notes are just a tad off-profile, in really delicious ways! Tropical fruit, like lychee, can be turned up or down depending on how you choose to brew it. Sweetness and citrus play together here to give us something like pink lemonade. And there’s a really special, unexpected red wine character about this coffee, reminding us of our favorite Pinot Noir. Origin | Bensa, Ethiopia Producer | Basha Bekele Drying Station | Bombe Drying Station Process | Natural Variety | 74158 Elevation | 2350 MASL