Basha Bekele

Espresso:

• Use 18g of coffee.
• Aim to extract 37 – 39g of liquid.
• Extraction time should be 28 – 32 sec.
• Water temperature: 93 – 94°C.

Filter/Drip/Immersion:

• Start with a ratio of 1:16 (coffee to water).
• Example: If using 20g of coffee, target around 320g of brewed liquid.
• Water temperature: 93 – 94°C.

Pour Over:

• Start with a ratio of 1:16 (coffee to water).
• Adjust coffee amount according to your brewing tool. Example: Using 15g of coffee.
• Bloom: Use 3 times the coffee weight for the bloom. Wait 30-45 seconds. Example: Bloom with 45g of water.
• Pours: After blooming, divide the final brew amount into two pours. Example: Two pours of 97g each.
• Total brew time: Aim for 2:45-3:30 minutes, but focus on taste rather than exact time.
• Water temperature: 93 – 94°C.

Don’t forget to play around with the variables and have fun!

Enjoy

Natural

Cherry is collected, floated, then dried for 18 days in the sun on raised beds (27-30 days under shade for anaerobic and experimental lots)

🌍 Community Context: Honouring Basha Bekele and the Spirit of Bombe

In December, our sourcing partners at Crop to Cup visited Basha Bekele’s drying station in Bombe, Bensa a place deeply rooted in community and tradition. Basha and his father, both devoted community leaders, built a church on their land to serve the people of Bombe. Before smallholders were granted export licenses, Basha’s father managed a cooperative that supplied coffee to the Sidama Union, selling their cherries through collective channels.

Today, Basha carries forward that legacy with his own export license, cultivating coffee on 12 hectares of semi-forested land. He grows primarily the 74158 variety, locally known as “Walega,” and operates cherry collection sites in Bombe, Shantawane, and Kokose, sourcing from producers farming at altitudes up to 2300 masl. Despite high cherry prices this season, Basha went above and beyond by issuing a second payment to the 126 producers he worked with—an uncommon but deeply appreciated gesture of fairness and respect.

Basha exclusively produces natural (dry) processed coffees, including innovative anaerobic fermentations. He practices meticulous cherry flotation and slow drying on raised beds, with some lots dried under shade to preserve complexity and nuance.

We are proud to celebrate Basha Bekele’s remarkable achievement: winning the 2024 Ethiopian Cup of Excellence. This is our first import from Basha, and we couldn’t be more honoured to share his coffee and story with you.

Sidama: A Land of Legendary Coffee

Sidama is one of Ethiopia’s most celebrated coffee-growing regions, known for its rich volcanic soil, high elevations, and bimodal rainfall. These ideal conditions allow coffee cherries to ripen slowly and evenly, producing vibrant, complex flavors that have captivated coffee lovers around the world.

What We Paid for Basha Bekele’s Coffee — Explained Simply

• High cherry prices in Ethiopia (2023/24):
  Across the country, cherry prices were higher than usual, making it more costly for producers and exporters to buy raw coffee. Despite this, Basha remained committed to quality and fairness.

• Second payments to farmers:
  After selling the coffee, Basha delivered a second payment to the 126 smallholder producers he bought cherry from — a rare and meaningful act that helps ensure producers benefit from the final sale price.

• Our price to Crop to Cup:
  We paid $5.90 USD/lb (FOB) for this coffee, well above both the local and international market averages.
  This reflects:

  • The exceptional quality of Basha’s natural process coffees

  • The integrity and transparency of his supply chain

  • Our shared commitment to equitable, direct trade

Prices were high this year, but Basha still prioritized paying farmers well, even going beyond the first payment with a bonus once the coffee sold.

By paying $5.90/lb, we’re investing in a supply chain that values:

• Producer wellbeing

• Transparency

• Quality at every step

This isn’t just a great coffee — it’s a relationship we’re proud to be part of.