Ethiopia | Bekele Gemeda - Whole Bean
Whole Bean Coffee
[EETH-EE-OPE-YA • BEH-KEH-LEH • GEH-MEH-DAH]
Process: Washed
Marmalade, Jasmine, White Peach
From Mr. Bekele Gemeda, a resident of the village Worka. He operates the 6.5 hectare farm with his elder sons.
Smooth and vibrant. This washed process coffee has a rich mouthfeel with notes marmalade, jasmine, and white peach.
This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr. Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn’t find another job in towns. Mr. Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.
Whole Bean Coffee
[EETH-EE-OPE-YA • BEH-KEH-LEH • GEH-MEH-DAH]
Process: Washed
Marmalade, Jasmine, White Peach
From Mr. Bekele Gemeda, a resident of the village Worka. He operates the 6.5 hectare farm with his elder sons.
Smooth and vibrant. This washed process coffee has a rich mouthfeel with notes marmalade, jasmine, and white peach.
This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr. Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn’t find another job in towns. Mr. Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.
Whole Bean Coffee
[EETH-EE-OPE-YA • BEH-KEH-LEH • GEH-MEH-DAH]
Process: Washed
Marmalade, Jasmine, White Peach
From Mr. Bekele Gemeda, a resident of the village Worka. He operates the 6.5 hectare farm with his elder sons.
Smooth and vibrant. This washed process coffee has a rich mouthfeel with notes marmalade, jasmine, and white peach.
This single producer lot comes from Mr. Bekele Gemeda in the Worka village in Yirgacheffe. Mr. Bekele Gemeda is a resident of small village called Worka 13 kms from Gedeb town. He owns 6.5 hectares of coffee farm in one place and another 3 hectares in another place within the same village. He works full time in his farm assisted by his able children who completed their primary education but couldn’t find another job in towns. Mr. Bekele, who is the father of 11 children, fully relied on the income he generated from his coffee farm. The coffee farm business also supports his two elder married sons who also work together with him.
Yirgacheffe has become famous for coffees that tastes like blueberries. This region is plentiful. The thick vegetation is a product of the warm tropical climate with moderate wet and dry seasons. Most coffee is shade-grown by small producers using organic practices. Coffees are cultivated from 1600 to 2400 masl in these highlands. The multitude of microregions creates complex profiles depending on the washing station a particular coffee is from.
