| Country | |
|---|---|
| Continent | |
| Region | Sidama Bensa Kokose |
| Community Name | BASHA BEKELE |
| Processing Method | |
| Arrival Date | July 2023 |
| Cupping Notes Upon Arrival | 87.5, complex, elegant, honey aroma, juicy finish, lavender break, nectarine, peach, cherry liquor |
| Elevation | 2215 |
| Varietals | 74158 |
| Fresh Filter | Current Crop 4-12 Months |
We stopped by Basha’s Bombe drying station on our second day in Bensa in December. Basha’s father—also a community man who with Basha built a church for the community at their site in Bombe—was once a manager for a co-op in Bombe that supplied coffee to the Sidama Union. Before the government made it possible for smallholders to obtain export licenses, both he and his father sold their cherry to the cooperative. Basha now has his own export license and grows coffee (primarily 74158, known locally as “Walega”) in semi-forested plots on 12 hectares in addition to operating collection sites in Bombe, Shantawane, and Kokose—collecting cherry from producers growing coffee as high as 2300 masl. While cherry prices were high this year, Basha maintained a practice we didn’t see everywhere: delivering a second payment to the 126 producers he bought cherry from once the coffee sold. Like most smallholders around Bensa, Basha exclusively produces dry processes—which includes experiments with anaerobic styles of fermentation—and practices cherry flotation before drying his coffee slowly on raised beds (with some preparations drying under shade). This is our first import from Basha.
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