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XLIII Coffee

Bekele Belacho #0003 Natural 74158 | Ethiopia

£17.00

  • Raspberry Jam, Blackberry, Orange Blossom
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Natural
Roast Level
Ultra-Light
Producer
Bekele Belacho
Farm
Bombe & Kokose
Altitude
1900-2100 masl

What to expect

In the cup you can find

Raspberry Jam, Blackberry, Orange Blossom

Overall profile

Blackberry depth leads, with orange blossom florality through the middle and a raspberry jam sweetness on the finish.

Sensory profile

Acidity
3/5
Body
3/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About XLIII Coffee

Vietnam-based XLIII grew from 43 Factory Coffee Roaster with a focus on origin, transparency and the sensory experience of coffee. Its producer partnerships and carefully selected lots bring together a wide range of varieties and regions. Through sourcing, roasting and brewing, the team aims to preserve each coffee’s...

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Roaster notes

Ethiopia — Bekele Belaycho Bombe/Kokose 74158 "Bekele Belacho #0003" (Natural)

Tastes Like — 🫐 Blackberry • 🌸 Orange Blossom • 🍇 Raspberry Jam

DETAILS

  • Producer: Bekele Belaycho (100+ registered outgrowers)
  • Farm: Bombe (main) & Kokose (5-hectare, dedicated drying station)
  • Region: Bensa, Sidama, Ethiopia
  • Varietal: 74158
  • Process: Natural
  • Elevation: 1,900–2,100 masl (farm average ~2,200 masl)
  • Crop Year: 2025
  • Sourcing: Indirect Trade
  • Price Paid: $820.40 USD/60kg bag
  • Roast Profile: Extremely Light

INTRO
Bekele Belacho #0003 captures the essence of the renowned 74158 variety, shaped by elevation and tradition. It offers a vivid expression of terroir, carrying the depth and character that define Sidama's coffee heritage. In the cup: blackberry, orange blossom, and raspberry jam.

THE PRODUCER
Bekele Belaycho is an independent coffee producer and organiser operating in the Bensa area of Ethiopia. He owns a main farm in Bombe and a smaller, roughly 5-hectare farm in Kokose, equipped with its own dedicated drying station. Beyond his own plots, he sources coffee from over 100 registered outgrowers with similar growing conditions, forming a "central farm – satellite producers" model. Annual output reaches approximately 1.5 containers of green coffee, grown at an average elevation of around 2,200 metres.

THE PROCESS
This lot is a Natural — cherries are dried whole, allowing the fruit to impart its character directly into the bean. This approach is what builds the vivid blackberry depth and raspberry jam sweetness that define this cup, with orange blossom florality layered on top.

THE CUP
Vivid and terroir-driven — blackberry depth leads, with orange blossom florality through the middle and a raspberry jam sweetness on the finish. A deeply characterful expression of Sidama's coffee heritage.

Flavour Notes
🫐 Blackberry 🌸 Orange Blossom 🍇 Raspberry Jam

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Country of Origin

Ethiopia, Africa

In this coffee

Blackberry depth leads, with orange blossom florality through the middle and a raspberry jam sweetness on the finish.

  • Raspberry Jam
  • Blackberry
  • Orange Blossom

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

Natural

In this coffee

Blackberry depth leads, with orange blossom florality through the middle and a raspberry jam sweetness on the finish.

  • Raspberry Jam
  • Blackberry
  • Orange Blossom

How it works The whole coffee cherry is dried with the fruit intact, often on raised beds or patios. The dried fruit is removed afterwards.

Typical influence Natural coffees are often described as sweet and full-bodied, with ripe berry or tropical-fruit flavours and sometimes a gentle wine-like note.

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Coffee Variety

In this coffee

Blackberry depth leads, with orange blossom florality through the middle and a raspberry jam sweetness on the finish.

  • Raspberry Jam
  • Blackberry
  • Orange Blossom

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
  • 1900-2100 masl
  • Natural

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.

Natural processing often brings a rounder, fruit-led expression, which can make the same variety feel quite different from a washed lot.

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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