Demeka Becha Dry-Fermented Landrace | Ethiopia
£21.95
- Raspberry, Black Tea, Lychee
Additional information
Coffee Details
- Country of Origin
- Ethiopia
- Region
- Sidama
- Varietal
- Heirloom/Landrace
- Process
- Dry Fermentation
- Roast Level
- Light
- Farm
- Demeka Becha
- Altitude
- 2200 masl
Rest guidance
Recommended rest: 4 weeks from roast.
Based on Sigma’s recommendation.
What to expect
In the cup you can find
Raspberry, Black Tea, Lychee
Overall profile
Bright and tea-like: lychee leads, with black tea and raspberry.
Sensory profile
- Acidity
- 3/5
- Body
- 3/5
- Sweetness
- 3/5
- Funk
- 1/3
- Adventurous
- 2/5
About SEY Coffee
Brooklyn-based SEY pursues crystal-clear expressions of exceptional green coffee. Its light, carefully developed roasts build on close producer partnerships, transparent buying and an uncompromising commitment to quality, sustainability and letting each coffee speak for itself.
Roaster notes
Ethiopia — Demeka Becha Station Ethiopian Landrace (Dry-Fermented)
Tastes Like — 🍈 Lychee • 🍵 Black Tea • 🍇 Raspberry
DETAILS
- Station: Demeka Becha (Ayele Tulu, Genet Haile Endeshow & Tsegab Ayele)
- Region: Bona Zuria, Sidama, Ethiopia
- Varietal: Ethiopian Landrace
- Process: Dry-Fermented
- Altitude: 2,200 masl
- Harvest: January 2026
- FOB: $12.48/kg | DDP: $16.05/kg
INTRO
The Demeka site has produced some truly exceptional coffees over the years, and this year SEY selected exceptional dry-fermented and wet-fermented lots. In the cup: lychee, black tea, and raspberry.
THE PRODUCER
Demeka Becha is a washing station on a hilltop near the village of Becha in Bona Zuria, Sidama, owned and operated by Ayele Tulu, his wife Genet Haile Endeshow, and their son Tsegab Ayele. The station purchases cherry from nearly 10,000 producers across the communities of Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. Sidama coffees have consistently ranked among SEY's highest-scoring selections in recent years, and they intend to deepen their focus on the region.
Ethiopia is widely acknowledged as where coffee originated, with DNA testing confirming over 60 distinct varieties. Single-variety lots are virtually impossible to source, so most Ethiopian coffees are blends referred to simply as "Ethiopian Landrace."
THE PROCESS
The Dry-Fermented process for this lot involves:
🍒 Hand-picking — cherries picked at peak ripeness
💧 Floating — floated to further remove defects
🌱 De-pulping — cherries de-pulped
⚖️ Density separation — Grade 1 density separated
⏱️ Dry fermentation — 36 hours
☀️ Raised-bed drying — 10–14 days
THE CUP
Bright and tea-like: lychee leads, with black tea and raspberry.
Flavour Notes
🍈 Lychee 🍵 Black Tea 🍇 Raspberry
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