In the southern reaches of Ethiopia’s Sidama region, Basha Bekele tends his coffee farm with 86 other seasonal employees. Basha prides himself on being a single-producer farmer in Ethiopia, a country dominated by coffee co-ops. All coffee coming from Basha’s farm is hand-harvested and dry-processed for fifteen to twenty-one days. Preliminary sample roasts of this coffee here at Manchester revealed unexpected floral aspects and hopped citrus flavors that resemble the flavors of an IPA.
We taste black tea, black cherry jam, pineapple, citrus hops.