This coffee was produced by Basha Bekele, a third-generation farmer who inherited his land from his parents.
For more than a decade, he has been cultivating coffee here while also tending bananas, false bananas, and avocados, crops that sustain his family’s food needs.
Coffee, however, is his livelihood, and it’s where he’s choosing to innovate.

As a young producer, Basha is pushing boundaries in processing, experimenting with extended fermentations and new techniques to bring out clarity, sweetness, and vibrancy in the cup. His approach bridges tradition with innovation, showing how the next generation of Ethiopian producers are redefining what’s possible while staying rooted in heritage.

This lot was processed as an experiment by Basha, who set out to see how long he could prolong fermentation without losing control of quality.

To achieve this, he developed a protocol of submerging the cherries under cold, flowing water, keeping the temperature stable and preventing over-fermentation. The team managed to push it to a full seven days, the maximum they dared and the results are stunning. Instead of any off-flavours or funky defects, the cup is clean, crisp, and true to the classic Sidama natural profile, reminiscent of the good old days. It’s no surprise, coming from a Cup of Excellence winning farm where just last year Basha secured both first and second place.

Ethiopia Basha Bekele COE Winning Farm 2024