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Mazelab

Badagalo Basha Bekele Washed 7514 | Ethiopia

£23.50

  • Blossom, Pink Stonefruit, Green Tea, Pomelo
Roast
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Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Washed
Roast Level
Light
Producer
Basha Bekele
Altitude
2350-2450 masl

What to expect

In the cup you can find

Blossom, Pink Stonefruit, Green Tea, Pomelo

Overall profile

Pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.

Sensory profile

Acidity
2/5
Body
2/5
Sweetness
3/5
Funk
0/3
Adventurous
2/5

About Mazelab

Mazelab is a Prague roastery founded by Jackie and Thu, selecting coffees for clarity, sweetness, complexity and character. Each roast is guided by taste rather than a fixed light or dark style, aiming to reveal what is already present in the bean. Its approach respects every producer, picker...

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Roaster notes

Ethiopia — Basha Bekele Badagalo/Murago 74158 (Washed)

Tastes Like — 🍈 Pomelo • 🍵 Green Tea • 🍑 Pink Stonefruit • 🌸 Blossom

DETAILS

  • Producer: Basha Bekele
  • Site: Badagalo/Murago
  • Region: Bensa, Sidama, Ethiopia
  • Varietal: JARC 74158 (locally known as Kurume)
  • Process: Washed
  • Elevation: 2,350–2,580 masl
  • Awards: 2024 Ethiopia Cup of Excellence, 2025 Top of the Harvest (Gonjobe lots)

INTRO
Badagalo is a small pocket of Murago, in Bensa, Sidama — one of the higher, cooler corners of Basha Bekele's land, taken on in 2021. Clean and delicate, this washed lot delivers pomelo, green tea, pink stonefruit, and blossom. In the cup: pomelo, green tea, pink stonefruit, and blossom.

THE PRODUCER
Basha Bekele is one of the youngest and most driven coffee producers in Bensa, Sidama. Since 2021 he's built a network of high, cool farms across Murago, Kokose, Badagalo, and Gonjobe villages, all on rich nitisol soils between roughly 2,350 and 2,580 metres, and runs his own dry mill in Bombe village. In 2024, his coffee won the Ethiopia Cup of Excellence, and in 2025 Top of the Harvest, both from his Gonjobe lots. The careful picking, floating, and slow drying show clearly in cups that are consistently clean, floral, and vividly fruited.

74158 was developed by the Jimma Agricultural Research Center — the "74" marking the year it was catalogued, 1974 — released to give farmers a plant resistant to coffee berry disease while still cupping beautifully. In the highlands of Sidama, it's often grown and sold under the local landrace name Kurume, tended in the traditional garden system alongside food crops.

THE PROCESS
Grown between 2,350 and 2,490 metres on nitisol soils, this washed lot is pulped, fermented for two to three days, washed, and dried slowly on raised beds.

The slow, cool high-altitude ripening on nitisol soils is the defining factor here — it's what builds the clean, delicate character behind the pomelo and green tea notes, with pink stonefruit and blossom rounding out the cup.

THE CUP
Clean and delicate — pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.

Flavour Notes
🍈 Pomelo 🍵 Green Tea 🍑 Pink Stonefruit 🌸 Blossom

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Country of Origin

Ethiopia, Africa

In this coffee

Pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.

  • Blossom
  • Pink Stonefruit
  • Green Tea
  • Pomelo

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Washed

In this coffee

Pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.

  • Blossom
  • Pink Stonefruit
  • Green Tea
  • Pomelo

How it works The fruit is removed from the coffee seed. Water and fermentation then help clear away the sticky layer before the seed is dried.

Typical influence Washed coffees are often described as clean and bright, with clear flavours, lively acidity and a crisp finish.

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Coffee Variety

In this coffee

Pomelo and green tea lead, with pink stonefruit sweetness and a floral blossom note throughout.

  • Blossom
  • Pink Stonefruit
  • Green Tea
  • Pomelo

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2350-2450 masl
  • Washed

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

Washed processing can make acidity and variety character easier to read, although fermentation and drying choices still matter.

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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