Ayele Tulu Demeka Becha Day Lot ETHIOPIAN LANDRACE - WASHED Ethiopia
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Ayele Tulu Demeka Becha Day Lot ETHIOPIAN LANDRACE - WASHED Ethiopia

This selection is a continuation of our exploration of Sidama. Demeka Becha is a new washing station for us, and we couldn't be more excited about the potential and the future. In the cup we find watermelon Jolly Rancher, candied grapefruit, and kumquat.


Ethiopian Landrace


Bona Zuria, Sidama


2,100 - 2,200 masl


January, 2021


Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Wet fermented for 48 hours. Dried on raised beds for 9-12 days until the coffee reaches approximately 10% moisture content.


Demeka Becha is located at the very top of a hill, which makes for ideal airflow and excellent coffee processing conditions. As we continue exploring Sidama and tasting through a rather insane amount of samples, the coffee from this particular day, from this particular washing station, really stood out above the rest. This is another very new project for us, and we are very excited about seeing it develop in the future. 


Ethiopia is widely acknowledged as where coffee originated, and its production continues to represent about 10% of the country’s gross domestic product. DNA testing has confirmed over 60 distinct varieties growing in Ethiopia, making it home to the most coffee biodiversity of any region in the world. Given the tradition of coffee production in Ethiopia and the political interworkings of the Ethiopian coffee trade, it is virtually impossible to get single variety coffee lots from Ethiopia. This is changing, albeit very slowly. Most Ethiopian coffees are blends of the many Ethiopian varieties, and referred to simply as 'Ethiopian Landrace'.

Pricing Details

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Farm Gate (Local)

34 Birr/KG

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Farm Gate (USD)


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The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.