At 2,350 masl in Murago, Sidama, Bekele’s farm is part of a new wave of high-altitude coffee production. Producing Natural, Anaerobic Natural, and Honey-processed coffees, his slow drying techniques create complex flavors. We’re working together to improve sorting, extend shade drying, and support his organic certification to add even more value.

Bekele’s coffees are naturally and anaerobically processed at high altitude, with extended drying that develops deep sweetness and layered complexity.

At 2,350 meter above sea level, Bekele’s farm is part of a newly emerging high-altitude zone. The thin air and cool climate slow cherry maturation, contributing to the coffee’s unique profile.