Basha won the (#1) Cup of Excellence in 2024. He won both First places A and B.
Here is the fourth of our Ethiopian smallholder farmers that we are bringing to you this season.
This is a vibrant, ripe, fruity coffee that brings joy to the senses!
This coffee comes from a young man who inherited the line” Coffee is our Bread”.
Farmer: Basha Bekele Butusha
Ethiopian Exporter: Mecota Trading
Region: Sidamo
Varietal: JARC: 74158 More information on Ethiopian coffee varietals here.
Altitude: 2360 meters Above Sea Level
Process: Natural
Roast Level: One Roast
Basha Bekele Butusha is a 31-year-old father of four and a coffee grower from East Sidama Bensa woreda, who has achieved a significant milestone by scoring 90.5 and becoming one of the two Presidential Award winners at the 2024 Cup of Excellence Ethiopia.
Basha learned traditional coffee farming techniques from his father, who instilled in him the belief that “Coffee is our bread.”
Reflecting on his achievement, Basha expressed his happiness and encouragement, highlighting how proud he is of this recognition.
Basha should now be set for life, with this recognition. The coffee is delightful, delicious and delicate.
In a cupping bowl:
Aromatics: Ripe, Deep fruity, vibrant, citrus.
Body: Medium
Acidity: Citrus, malic
From the outset, this is so lively. The sweetest of citrus, soft and ripe like melon, backed with stonefruit sugars, punctuated with a lingering tropical and citrus finish. WO W this is good!
As things cool, the stonefruit evolves into super-sweet apricots, with a touch of grapefruit. This is so delicate. If you are brewing this as a filter, give yourself time to enjoy/appreciate this. Let it cool down.
Soft florals, sweet, jammy, deep and sweet. This coffee is something else.
I feel I have really understated how good this coffee is.
Cafetiere or Clever Dripper is my “go-to” for a top natural. I love good batch brew, but feel my current home grinder isn’t delivering this as well as a cupping bowl at work.
In espresso, this coffee tastes great at 94 °C.
We’ve brewed it in a “high mileage” La Marzocco PB and also a Sage Barista Express
My personal suggestion would be to aim for 18g for milk drinks and 16-7 for espresso. I am the one who favours acidity and as much fruit as I can get!
9oz Milk-based drink: Delicate, soft and fruity.
6oz Milk-based drink: Less fruit, balanced with cocoa.
Espresso: I have given the game away, above. If you want an easy life, keep the bigger dose of coffee and in theory, you will get more out. More body, more “roundness” and soft fruit. When this is brewed well, there is a possibility of getting sherbet-like sweetness, apricot sweetness and grapefruit citrus. It’s a real “pick-me-up!”
