"A bright medley of mango, pineapple, and guava shapes the opening, full of tropical vibrancy. The middle unfolds with honey and ripe peach, adding soft, creamy sweetness. Blueberry deepens the profile with subtle dark fruit, while black tea provides a long, poised finish."

Basha Bekele is a smallholder farmer based in Kokose, within the renowned Shantawene–Bensa corridor of Sidama—an area that has produced some of Ethiopia’s most decorated microlots in recent years. His coffees gained global recognition when lots from this same land achieved 1st place in the 2024 Ethiopia Cup of Excellence, helping establish Kokose as one of the country’s most promising emerging terroirs.

As part of Ethiopia’s newer generation of quality-focused smallholders, Basha blends traditional farm management with self-driven innovation. His family-operated farm benefits from consistent, long-term labour, enabling careful plot maintenance and meticulous selective harvesting. Recent investments in fermentation control and post-harvest infrastructure have contributed to the strong competition performance and increasing demand for his coffees. His success has also inspired neighbouring producers to adopt higher standards in pursuit of quality.

Kokose sits high in the Sidama highlands, shaped by volcanic soils, steady rainfall, cool nights, and elevations exceeding 2,000 masl. The region’s dense forest canopy, rich soil ecology, and slow-ripening climate provide ideal conditions for advanced processing methods that require stability and precision.

This lot is primarily composed of 74158, a disease-resistant Ethiopian landrace selection developed by the Jimma Agricultural Research Center. Its strong structure and density make it highly suitable for long fermentation windows and experimental processes.

Only fully ripe cherries are harvested through multiple rounds of targeted handpicking. Upon delivery, the cherries undergo 56 hours of sealed anaerobic fermentation, with restricted oxygen and close monitoring of time and internal temperature to steer microbial development. After fermentation reaches its target point, the cherries are dried naturally on raised African beds in thin, regularly turned layers. The drying period typically lasts 2–3 weeks, until parchment reaches stable moisture suitable for export. The coffee is then rested, milled, density-sorted, and prepared for shipment.

Variety : 74158
Altitude : 2100 masl
Process : Anaerobic Natural 56hrs
Origin : Kokose