Details:

• Origin: Ethiopia, Bensa, Sidama

• Producer: Bekele Belachew

• Varietal: JARC 74158

• Process: Anaerobic Natural — whole cherries ferment in oxygen‑free vats before sun drying

• Elevation: ~2,215 m above sea level

• Bag Size: 340 g

• Roast: Medium Light

• Tasting Notes: Earl Grey Tea, Fruit Cocktail, Raspberry & Milk Chocolate 

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Intro:

Black & White is thrilled to feature Bekele Belachew Anaerobic Natural, a vivid and multidimensional Ethiopian single‑origin coffee from the famed Bensa district of Sidama. This anaerobic natural lot captures deep fruit complexity — from bright berries and tropical layers to chocolate‑like richness — all wrapped in a floral, citrus‑tinged cup that evolves beautifully with every sip.

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The Producer:

Bekele Belachew is a respected coffee grower in Bensa, Sidama, known for running his own farms and also purchasing cherries from about 100 smallholder neighbours in the community. He operates two drying stations — Bombe and Kokose — giving him direct control over key aspects of post‑harvest production. Bekele’s dedication to quality and collaboration helps elevate coffees across the region, continually raising the standard of speciality lots from Bensa.

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The Process:

This coffee is crafted using an anaerobic natural fermentation, a method where whole cherries are placed in oxygen‑free vats. This controlled environment encourages unique microbial activity that deeply influences the coffee’s aromatic and flavour profile. After anaerobic fermentation, the cherries are moved to raised drying beds and sun‑dried until they reach optimal moisture content. The result is a richly layered and fruit‑forward cup with intense aromatics and depth.

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The Cup:

In the cup, Bekele Belachew Anaerobic Natural delivers a vibrant and expressive profile. Expect juicy raspberry 🍓 sweetness up front, with luscious mango 🥭 and tropical fruit cocktail 🍍 notes unfolding across the mid‑palate. Underneath, a hint of dark chocolate 🍫 adds smooth sweetness, while bergamot 🍊‑like citrus and black tea 🍵‑like finish bring brightness and refinement. The overall experience is fruit‑rich, complex, and balanced, making it an engaging filter brew that rewards careful extraction.

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Overall:

Black & White’s Bekele Belachew Anaerobic Natural stands as a compelling example of how innovative fermentation and high‑altitude Ethiopian terroir can produce a captivating coffee. With bold fruit character, layered tropical sweetness, and nuanced depth, this filter coffee offers an immersive tasting experience — perfect for those who love expressive, complex, and memorable cups.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.