Bekele Kechara - Ethiopia
Region: Yirgacheffe
Altitude: 2100 masl
Process: Black Honey
Varietal: #74158, #74112, #74110
We taste: Milk Chocolate, Lychee, Creamy, Silky
Bekele Kachara
For over two decades, Bekele Kachara has been dedicated to coffee cultivation, managing several farms in the Bensa wordea of the Sidama region. This dedication is evident in the quality of the coffee grown on his land near Murago village. Together with his wife, Mrs. Abinet Mekonnen, Bekele raises thirteen children, with four of them actively involved in the family’s coffee production.
Bekele employs a meticulous approach to coffee farming, using shaded pre-drying coffee beds on-site and nurturing specific coffee varieties, including indigenous heirloom varieties #74158, #74112, and #74110. These varieties yield approximately 70 (60kg) bags of green coffee per year on his 4.5-hectare farm
Although Bekele’s coffee isn’t certified organic due to the high costs of certification for small-scale growers, he uses organic methods, fertilizing his farm with compost or agricultural residues. While he doesn’t own a washing station, Bekele hires seasonal and daily laborers to assist with selective harvesting, drying, and transport.
Bekele’s expertise in coffee processing comes from years of experience, including work at independent businesses and cooperative-owned washing stations in the Bensa and Bona districts of the Sidama region. He continuously seeks to expand his coffee farm business, aiming to produce high-quality coffee through innovation and improvement.
Bekele works in partnership with ZEM Coffee, a vertically integrated coffee company founded by Ethiopian and American trio Zele, Emily, and Michael. ZEM’s team and founders have been pivotal in the development of Bensa, Sidama area as a globally-recognized quality origin, beginning with the 2013/14 harvest and really deepening with each year as they first introduced “Bensa” coffees to their clients and then began, with their partners, to isolate first by area and then to the village, such as Boekelman, and Shantawene.
In the Cup
This coffee is a beautiful creamy and silky cup. When hot, the aromatics have a sweet floral quality reminding us of jasmine tea. The first sip brings a creamy sensation along with a fatty sweetness that reminds us of milk chocolate, with a finish that is has a lemon-lime and floral quality. As it cools, the mouthfeel becomes more silky and sweet, with a citrus finish that reminds us of yuzu and lychee fruit. Overall, this is an exceptionally unique and complex cup sure to wow any coffee enthusiast.
Region: Yirgacheffe
Altitude: 2100 masl
Process: Black Honey
Varietal: #74158, #74112, #74110
We taste: Milk Chocolate, Lychee, Creamy, Silky
Bekele Kachara
For over two decades, Bekele Kachara has been dedicated to coffee cultivation, managing several farms in the Bensa wordea of the Sidama region. This dedication is evident in the quality of the coffee grown on his land near Murago village. Together with his wife, Mrs. Abinet Mekonnen, Bekele raises thirteen children, with four of them actively involved in the family’s coffee production.
Bekele employs a meticulous approach to coffee farming, using shaded pre-drying coffee beds on-site and nurturing specific coffee varieties, including indigenous heirloom varieties #74158, #74112, and #74110. These varieties yield approximately 70 (60kg) bags of green coffee per year on his 4.5-hectare farm
Although Bekele’s coffee isn’t certified organic due to the high costs of certification for small-scale growers, he uses organic methods, fertilizing his farm with compost or agricultural residues. While he doesn’t own a washing station, Bekele hires seasonal and daily laborers to assist with selective harvesting, drying, and transport.
Bekele’s expertise in coffee processing comes from years of experience, including work at independent businesses and cooperative-owned washing stations in the Bensa and Bona districts of the Sidama region. He continuously seeks to expand his coffee farm business, aiming to produce high-quality coffee through innovation and improvement.
Bekele works in partnership with ZEM Coffee, a vertically integrated coffee company founded by Ethiopian and American trio Zele, Emily, and Michael. ZEM’s team and founders have been pivotal in the development of Bensa, Sidama area as a globally-recognized quality origin, beginning with the 2013/14 harvest and really deepening with each year as they first introduced “Bensa” coffees to their clients and then began, with their partners, to isolate first by area and then to the village, such as Boekelman, and Shantawene.
In the Cup
This coffee is a beautiful creamy and silky cup. When hot, the aromatics have a sweet floral quality reminding us of jasmine tea. The first sip brings a creamy sensation along with a fatty sweetness that reminds us of milk chocolate, with a finish that is has a lemon-lime and floral quality. As it cools, the mouthfeel becomes more silky and sweet, with a citrus finish that reminds us of yuzu and lychee fruit. Overall, this is an exceptionally unique and complex cup sure to wow any coffee enthusiast.
Region: Yirgacheffe
Altitude: 2100 masl
Process: Black Honey
Varietal: #74158, #74112, #74110
We taste: Milk Chocolate, Lychee, Creamy, Silky
Bekele Kachara
For over two decades, Bekele Kachara has been dedicated to coffee cultivation, managing several farms in the Bensa wordea of the Sidama region. This dedication is evident in the quality of the coffee grown on his land near Murago village. Together with his wife, Mrs. Abinet Mekonnen, Bekele raises thirteen children, with four of them actively involved in the family’s coffee production.
Bekele employs a meticulous approach to coffee farming, using shaded pre-drying coffee beds on-site and nurturing specific coffee varieties, including indigenous heirloom varieties #74158, #74112, and #74110. These varieties yield approximately 70 (60kg) bags of green coffee per year on his 4.5-hectare farm
Although Bekele’s coffee isn’t certified organic due to the high costs of certification for small-scale growers, he uses organic methods, fertilizing his farm with compost or agricultural residues. While he doesn’t own a washing station, Bekele hires seasonal and daily laborers to assist with selective harvesting, drying, and transport.
Bekele’s expertise in coffee processing comes from years of experience, including work at independent businesses and cooperative-owned washing stations in the Bensa and Bona districts of the Sidama region. He continuously seeks to expand his coffee farm business, aiming to produce high-quality coffee through innovation and improvement.
Bekele works in partnership with ZEM Coffee, a vertically integrated coffee company founded by Ethiopian and American trio Zele, Emily, and Michael. ZEM’s team and founders have been pivotal in the development of Bensa, Sidama area as a globally-recognized quality origin, beginning with the 2013/14 harvest and really deepening with each year as they first introduced “Bensa” coffees to their clients and then began, with their partners, to isolate first by area and then to the village, such as Boekelman, and Shantawene.
In the Cup
This coffee is a beautiful creamy and silky cup. When hot, the aromatics have a sweet floral quality reminding us of jasmine tea. The first sip brings a creamy sensation along with a fatty sweetness that reminds us of milk chocolate, with a finish that is has a lemon-lime and floral quality. As it cools, the mouthfeel becomes more silky and sweet, with a citrus finish that reminds us of yuzu and lychee fruit. Overall, this is an exceptionally unique and complex cup sure to wow any coffee enthusiast.