Bekele, Natural

This coffee is also known as Super Natural, as it is processed without water or electric power. 

Bekele Kachara runs several small coffee processing sites in the area. The one we work with is the highest, at 2,350 masl in the Murago area of Sidama. For this lot, whole cherries are dried intact on raised beds for 17-20 days. 

The thin air and wide temperature differentials at this altitude slow the cherries development, contributing to the coffee's complexity. The same conditions slow the dry process.

At 2,350 masl in Murago, Sidama, Bekele’s farm is part of a new wave of high-altitude coffee production. Producing Natural, Anaerobic Natural, and Honey-processed coffees, his slow drying techniques create complex flavors. We’re working together to improve sorting, extend shade drying, and support his organic certification to add even more value.