Bekele Fega, Natural, Ethiopia

Bekele Fega, Natural, Ethiopia

from 12.00

Some funk with great ripe strawberry and passion fruit notes. 
Good structure on start with a round and juicy body with a tea-like mouthfeel.

Process: Natural
Varietals: Heirloom
Producer: Bekele Fega
Origin: Yirgacheffe, Ethiopia
Elevation: 1800 - 2000 masl


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Origin: Bekele Fega

There was some initiatives back in 2011 convincing medium farmers in Yirgacheffe to take a loan and invest in their own processing and drying. Since then there is a good amount of producers trying to invest and develop their own micro lots and there was later on several farmers invested in and constructed proper micro-mills where they are able to produce washed and natural coffees based on the same quality standards as the most successful cooperatives.

A unique opportunity

Yirgacheffe is known for its complex, floral and acidity-driven coffees. The farms are located in the most interesting areas in Yirgacheffe, with altitudes up to 2000 meters above sea level. Normally the coffee cherries from the farms and micro regions in this area would be blended at the wet mills with cherries from hundreds of other farmers.

In this case we have the opportunity to buy coffees from specific areas from farmers that are able to pay extra attention to picking, ripeness, processing and drying.

The coffees are also dry milled privately and we are able to follow up and do extensive sorting and grading prior to export.

Previously, he was successful in delivering cherries to the local Cooperatives and private washing stations, but took the opportunity to get support and financing to build his own facility for processing and drying. The coffees are sold directly through an exporter. He is also investing in a warehouse on his property, drying tables, fences and other infrastructure necessary to run his own operation. The workers on the farm are mainly family members and neighbours.

Farmer/producer name: Bekele Fega

Zone: Gedeo, Yirgachefe

Woreda/Local municipality: Konga, Debube

Altitude: Coffee grown at 1800 - 2000 masl

Farm size: N/A

Varietals: Old trees of Ethiopian Heirloom and improved varietals

Grade: Screen 14 and up.

Drying method: Sun dried 10 – 15 days on African drying beds on bamboo surface and hessian cloths. Coffees are covered in plastic during midday and at night. The coffees are handsorted before they go on the drying tables and also selectively hand sorted while the coffees are dried.