[FILTER] ETHIOPIA BEKELE KACHARA - ANAEROBIC NATURAL G1 HEIRLOOM

PRODUCED BY BEKELE KACHARA

ETHIOPIA, SIDAMA

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YELLOW NECTARINE ACIDITY
PAWPAW SWEETNESS
MILK CHOCOLATE MOUTHFEEL
SWEET AND CLEAN FINISH 

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ABOUT BEKELE KACHARA AND HIS 10-HECTARE FARM NEAR MURAGO VILLAGE

For many years, Bekele Kachara has cultivated coffee in Ethiopia’s Sidama Region on his 10-hectare farm near Murago village. Using shaded pre-drying beds, his methods emphasise sustainability and quality. He hires seasonal workers for selective harvesting and drying, drawing on years of experience at local washing stations to refine his processing techniques.

Bekele Kachara is dedicated to environmentally friendly farming practices, using natural materials and avoiding pesticides and chemicals in agricultural production.

ANAEROBIC NATURAL PROCESSING

1. Ripe cherries are handpicked and undergo an initial floating and sorting.
   
2. Anaerobic fermentation: Cherries are sealed in plastic containers at 24 degrees for 96 hours.
3. Place cherries on drying beds for 20 days. Drying technique:
   a) Cherries are rotated approximately every 20 minutes from days 1-3, then rotated
   approximately every 40 minutes from days 4-20.
   b) Drying concludes when moisture levels reach 11.5%
   c) Cherries are shaded between 12:30-2pm (peak sunlight hours) and overnight.
4. Coffee is then rested for two months before being sent to Addis Adaba for final packaging before shipment.