Egata Beshu, Ethiopia

Tasting Notes

This versatile coffee works well with all brewing methods; however, we recommend brewing as filter coffee or in a cafetière for best results.  

This coffee presents a floral, fruity blend of acidity, with sweet undertones on the palate. In the aroma, we get notes of white flowers and citrus fruits. 

Egata Beshu is named after the producer is processed in the Bona Zuria washing station found in southern Ethiopia’s Sidama region. The coffee is grown on red loamy clayey soil and is often intercropped with fruits, sugarcane, maize, and spices. 

Intending to improve the living standards of farmers, the exporter Daye Bensa runs a subcontracting program where farmers receive an off-season payment, as well as the harvest rate. This has resulted in a better quality of life for the community, higher-quality coffee, and better yields in production. 

After harvesting, cherries arrive at the washing station, where they are floated to remove dirt and any unripe cherries. They go through pulping and sorting machines before being transferred to fermentation tanks, where they are held for 72 hours to remove the mucilage. The coffee is then washed by hand before being spread out on raised African beds to dry. To ensure the beans dry evenly, they are rotated regularly, and when they reach the desired moisture level, they are then packaged and stored ready to be exported. 

FARM INFORMATION 

• Country: Ethiopia 
• Process: Washed 
• Producer: Egata Beshu 
• Region: Sidama Region, Southern Ethiopia 
• Varietal: JARC selection 74158 
• Elevation: 1900 – 2300 masl