Description
Ethiopia - Demeka Becha
A vibrant and intricate washed-process coffee that captures the picturesque essence of mountains which produced it
Notes of Peach, Jasmine and Bergamot
Description
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Demeka Becha Tasting Notes
This exquisite coffee from Demeka Becha's is rich and intricate, presenting a bright profile with layered floral notes of peach, honeysuckle, and jasmine. In addition, we get notes of bergamot and grapefruit citrus, with hints of lavender.
About The Producers
Perched atop a hill in Becha village, Bona Zuria, the Demeka Becha coffee mill site benefits from the ideal confluence of altitude, temperature, and airflow. Owned and operated by the family of Ayele Tulu, his wife Genet Haile Endeshow, and their son Tsegab Ayele, this site sources cherries from local communities including Dilla Suke, Demeka, Goacho, Becha, and Basher-Dale.
Producers deliver their cherries to the mill where the site manager, Alemu Gobaro, takes over the milling process. Accepted, ripe cherries are density-sorted by floating and then run through a 4-disk Agard pulper, before proceeding into fermentation tanks. Ten tanks accommodate lots like this one with high density grades, while two tanks are reserved for lower density coffee. After fermentation and washing, the parchment coffee is hand-carried to drying beds where it's spread to the depth of a fingertip and turned continuously until dry.
How To Brew This Washed Process Single Origin
We recommend brewing this coffee with a 1:15 brew ratio utilizing cooler than usual water of between 190-200°F.
Producers
Smallholder farmers surrounding the Demeka Becha Mill
Varieties
Heirloom Ethiopian
Processing Method
Washed
Altitude
6900–7200'
Roast
Light
