Bezabesh, Yirgacheffe, Ethipia

About

At the heart of this exceptional coffee lot is Bezabesh, a dedicated farmer who inherited her land and passion from her family. Born and raised in Buduksa, Yirgacheffe, Bezabesh continues her family’s legacy on their 2.8-hectare farm. The farms is located at 2,150 m.a.s.l, Bezabesh’s farm benefits from the ideal climatic conditions necessary for cultivating outstanding coffee. The primary varieties grown are classic Heirloom varieties, renowned for their complex and distinctive flavor profiles. The harvest season typically runs from late November to January, a period of diligent work and meticulous care. Bezabesh’s commitment to sustainable farming is evident in her practices. Her coffee is cultivated under the beneficial shade of false banana trees, this creates an environment that protects the coffee plants, and enriches the soil.

The farm operates with 4 permanent employees and an additional 25 seasonal workers during the intense harvest period, all dedicated to the careful cultivation and harvesting of the coffee cherries. Furthermore, Bezabesh practices organic cultivation, doesn’t the use chemical fertilizers to ensure the purity and natural quality of her beans. Once the coffee cherries are harvested and sorted, they are then directly transported to the processing station where they are spread onto raised beds for drying. This method is specifically chosen for its ability to produce coffee with clean, bright, and intensely fruit-forward profiles. The cherries are carefully spread in a single layer and undergo a drying period of 12-15 days. The beds are covered during the hottest hours of the day (2 pm to 3 pm) to prevent rapid drying, which can lead to cracking and uneven moisture content, ultimately impacting flavor. Additionally, the beds are covered at night to protect the drying cherries from any potential rainfall, which could reintroduce moisture and compromise the coffee’s quality and shelf stability. This careful attention to detail during the drying process is paramount in developing the coffee’s inherent sweetness and vibrant fruit notes.