Ethiopia- Bekel Natural - Filter Coffee - Coffee Collective

Coffee Collective - Ethiopia Bekele Natural

Roasted 05.11

Origin & Processing

• Region: Grown in the Sidama zone of Ethiopia, at altitudes between 2,200 – 2,350 masl.

• Producer: Farm of Bekele Karchara in Murago, Sidama. 

• Varieties: Kurume (74 & 158) varietals.

• Process: Natural (whole­cherry drying) – the cherries are sun-dried (and/or shade-dried) before milling to retain fruity character.

• Partnership & Sustainability: The roaster works directly with Bekele to improve sorting, extend shade-drying, and support his move towards organic certification.

• Farmer Payment: USD 12.10 per kg paid, reflecting quality and fairness in the sourcing relationship. 

Tasting Notes

Expect a vibrant and sweet tasting profile with: Red strawberries, Gummy candies, Melon, Bergamot

These notes suggest the coffee has lively berry and citrus components, a sweet backbone, and a bright aromatic lift.

Why this coffee stands out

• High-altitude growing contributes to slower bean maturation, which often leads to denser beans and richer flavour development.

• The natural process accentuates sweetness and fruit-forward character, potentially offering more expressive notes than washed coffees.

• Direct relationship with the producer ensures traceability, supports sustainable practices, and helps deliver value back to the farm.

• While great for espresso or brewed extraction, the distinct flavour profile makes this bean suitable for both machine-based and manual brewing methods.

Brewing Suggestions

• Espresso: Try ~18 g dose, yield ~36-40 g, ~25-30 s extraction as a starting point. Adjust grind size, dose or yield to suit your equipment.

• Filter or AeroPress: Use a slightly coarser grind, brew ratio ~1:16-18, and aim for 2:30-3:00 minutes (depending on method) to highlight the strawberry/melon character.

• Use freshly roasted beans and grind immediately prior to brewing to preserve the aromatic compounds and sweetness.

Recommended For

• Coffee drinkers who appreciate sweet and fruity profiles rather than deep roasts or heavy bitters.

• Home baristas experimenting with both espresso and manual brew methods and seeking origin-specific character.

• Those who prioritise ethical sourcing, direct trade partnerships, and sustainable production in their coffee selections.