1 2

Morningsong Coffee Roasters

Basha Bekele Anaerobic Natural Ethiopia

Basha Bekele Anaerobic Natural Ethiopia

PRODUCER: Basha Bekele
REGION: Kokose, Bensa, Sidama
ELEVATION: 2250 masl
VARIETY: JARC 74158 (Walega)
PROCESS: Anaerobic Natural
FLAVOR NOTES: Freeze-dried blueberry, Guava, Yuzu, Vivid

COFFEE STORY: Basha’s father was once a manager for a co-op in Sidama and both he and Basha used to deliver their own coffee cherries to the union before it became legal to export your own coffee. Basha quickly took advantage of this opportunity and began exporting exquisite lots at a premium. In 2024, he had the highest scoring coffee at the Ethiopia Cup of Excellence. Coffees like this one show what attention to detail at every step can do. Sweet, jammy flavors maintain their distinction and clarity in a vivid cup.

Size
$30.75 USD
$30.75 USD
Sale Sold out
Shipping calculated at checkout.
View full details

COFFEE PROFILE RATING SCALES

  • "LIGHT" ROAST (LEVEL 1-3)

    Our focus to bring out the distinctive flavors of each coffee often lead to a very light roast level, allowing each coffee's natural notes to sing.

  • "DARK" ROAST (LEVEL 5-7)

    While you won’t find many dark roasts from Morningsong, we do offer a few coffees that lend themselves to a roast-driven profile. Even the darkest coffees we roast will have no exterior oils on them.

  • "SIMPLE" FLAVOR COMPLEXITY (LEVEL 1-3)

    Simple DOES NOT mean boring. Instead, it means that the flavor profile has a dominant single note instead of a layered symphony of notes.

  • "COMPLEX" FLAVOR RATING (LEVEL 5-7)

    Coffees with a high complexity rating will have a myriad of flavor notes that might include flowers, fruits, teas, and spices.

  • "TERROIR" PROCESSING (LEVEL 1-3)

    “Terroir” means “sense of place” and is mostly used for wine, but it applies to coffee as well. Coffees that lean toward the “Terroir” end of the scale are processed in a way so that the flavors of the cup come from the variety, micro-climate, and cultivation as opposed to the processing methods themselves.

  • "PROCESS" PROFILE RATING (LEVEL 5-7)

    Coffee rated higher on the “Process” scale undergo processing steps after picking that can drastically affect the flavor and mouthfeel. These might include sealed, extended, or altered fermentations during multiple stages as well as natural or honey processing.