Bekele Anaerobic Espresso

This anaerobic natural from Murago, Sidama makes its presence known early. Grown at high elevation on Bekele Kachara’s farm, the cherries ripen slowly, building sweetness and depth before sealed fermentation deepens the profile.

The process brings intensity across senses. The aroma arrives first—sweet, ripe, and saturated—followed by fruit that feels broad and enveloping in the cup. Drying and handling give the espresso its shape, keeping the profile coherent as it opens and settles.

Pulled as espresso, ripe grape and pineapple lead, with bergamot adding brightness and a dark, syrupy sweetness filling out the body. The texture is plush and coating, carrying flavor through a long, fragrant finish. This is an espresso for drinkers who enjoy coffees that announce themselves on the nose, then follow through with depth and weight in the cup.

Producer → Bekele Kachara
Location → Murago, Sidama, Ethiopia
Varieties → Kurume, JARC 74158
Altitude → 2,200–2,350 masl
Process → Natural Anaerobic