Ethiopia Washed Guji Biru Bekele

light roast:
Classic top-notch washed heirloom Ethiopian: juicy, bright, complex, tropical. Jasmine | Cane Sugar | Citrus | Dried Blueberry
Adding to cart… The item has been added



From producer Biru Bekele, this coffee underwent a special yeast fermentation.  The result is an impeccable cup that evokes fond nostalgic memories of enjoying some of the nicest fruited washed Ethiopian coffees we've had.

Classic top-notch washed heirloom Ethiopian: juicy, bright, complex, tropical.  Jasmine  | Cane Sugar | Citrus | Dried Blueberry


Originating from the Oromia region, this Ethiopian coffee is sourced from the Biru Bekele wash station. The region, characterized by elevations ranging from 1800 to 2100 meters above sea level, boasts a global reputation for producing some of the finest coffee.

Biru's coffee cultivation journey began in 2005, and for more than 15 years, they have been actively involved in coffee exports. In 2018, Biru established a washing station that has since contributed to the coffee processing efforts. The historical significance of the Guji Zone adds to the area's allure. Inhabited by the Oromia people for over five centuries, this southern Ethiopian region continues to be their home in the contemporary era.

Yeast 'Inoculated' Washed Coffee Processing is a method of coffee bean processing that involves the use of specific strains of yeast to ferment the coffee cherries. In this case, the strain is called "Intenso".  The process begins with harvesting ripe coffee cherries and then washing them to remove any dirt or debris. The cherries are then placed in a fermentation tank where they are introduced with the selected strain of yeast. The yeast helps to break down the fruit and mucilage surrounding the coffee beans, which makes them easier to remove during the washing process.

The fermentation process typically lasts between 12 and 48+ hours, depending on the specific yeast strain used and the desired flavor profile. In this case, the coffee was fermented for 72 hours.  After fermentation, the coffee beans are washed again to remove any remaining mucilage and then dried either in the sun or using a mechanical dryer. The final step involves hulling and sorting the beans to remove any defects or impurities.

Yeast Inoculated Washed Coffee Processing is known for producing coffee beans with a cleaner and brighter cup profile compared to traditional washed coffee processing methods. The specific yeast strain used during fermentation can also impart unique flavor characteristics to the beans, resulting in a more complex and nuanced flavor profile. Additionally, this method of processing has the added benefit of reducing water usage during the washing process, making it a more sustainable and environmentally-friendly option.

You'll likely be seeing more of these types of marketed coffee as various strains of yeast are experimented with, it's a fascinating and innovative approach to coffee production that highlights the potential for experimentation and innovation to further refine and intentionally impact coffee flavor note possibilities.

Producer: Biru Bekele
Region: Oromia
Zone: Guji
Town: Odo Shakiso
Elevation: 1750-2050m
Variety: Heirloom
Processing Method: Washed | Yeast
Dry Time: 13 days

Light Roast, great for pour over/drip and dynamic single origin espresso

*media content courtesy of keffa