Bekele Yutute

Sourcing: Bekele Yutute 

Origin: Ethiopia

Region: Sidama 

Variety: 74158

Process: Natural 

Altitude: 2,300 MASL

  • Roast Level

  • In The Cup

Apricot

 Lime Zest

  Nougat

  • Bekele Yutute 

Born into a family of coffee growers in Dembe, Ethiopia,

Bekele Yutute has become one of the country

’s most respected independent exporters. After years of selling cherry to local suppliers, he purchased the Kokose site in 2019, where his

family now helps manage the farm and drying station. Bekele

specializes in traditional natural and anaerobic processing,

working primarily with the 74158 variety to produce clean,

expressive coffees. His dedication to precision earned

international recognition in 2021, when his Kokose lot won

fifth place in Ethiopia’s prestigious Cup of Excellence

competition. Today, he continues to build lasting

relationships with specialty roasters around the world.

  • Processing

Naturally processed coffee is made by drying whole coffee cherries with the seeds still inside, allowing the fruit and seeds to remain together throughout drying process. The cherries are spread on raised beds or patios and turned regularly to ensure even drying before the dried fruit is removed. This traditional method often produces a rich, full-bodied cup with pronounced sweetness and fruit-forward flavors, ranging from berries and tropical fruit to wine-like notes, depending on the coffee’s variety, origin, and processing conditions.

Bekele Yutute

$14.50
Save $0.00

From Sidama Ethiopia this coffee offers flavors of apricots, lime zest & nougat. 

 

120g (4.2oz) boxes are roasted Mondays and ship Tuesdays.

Grams

Quantity
Bekele Yutute

Bekele Yutute

$14.50
Save $0.00

Explosive juicy grape with balanced cranberry acidity.

Grams

Quantity

Sourcing: Bakele Yutute

Origin:  Ethiopia

Region: Sidama

Variety: 74158

Process: Natural

Altitude: 2,300 MASL

  • Roast Level

  • In The Cup

Apricot

Lime Zest

Nougat

  • Bekele Yutute

Born into a family of coffee growers in Dembe, Ethiopia, Bekele Yutute has become one of the countrys most respected independent exporters. After years of selling cherry to local suppliers, he purchased the Kokose site in 2019, where his family now helps manage the farm and drying station. Bekele specializes in traditional natural and anaerobic processing, working primarily with the 74158 variety to produce clean, expressive coffees. His dedication to precision earned international recognition in 2021, when his Kokose lot won fifth place in Ethiopia’s prestigious Cup of Excellence competition. Today, he continues to build lasting relationships with specialty roasters around the world.

  • Processing

Naturally processed coffee is made by drying whole coffee cherries with the seeds still inside, allowing the fruit and seeds to remain together throughout drying process. The cherries are spread on raised beds or patios and turned regularly to ensure even drying before the dried fruit is removed. This traditional method often produces a rich, full-bodied cup with pronounced sweetness and fruit-forward flavors, ranging from berries and tropical fruit to wine-like notes, depending on the coffee’s variety, origin, and processing conditions.

Brew Guide: Espresso

Ratio: 1:2.4

Time: 14-16 seconds 

Profile: Declining

Water Temperature: 202°F/94°C

Brew Guide: Drip

Method: Dripper + Melodrip

Grind: Medium 

Ratio: 1/16

Water Temperature: 202°F/94°C

Bloom: 0:40

Pours: 3 

Water Recipe

Magnesium: 30ppm 

Calcium: 20ppm

Potassium: 15ppm

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