Demeka Becha LOT #100 ETHIOPIAN LANDRACE - WASHED Ethiopia
Demeka Becha LOT #100 ETHIOPIAN LANDRACE - WASHED Ethiopia

Sidama has produced some of our favorite Ethiopian coffees in the last few years, and this is our second year working with coffees from this particular washing station. In the cup we find candied lemon, passion fruit, and an effervescent acidity.


Ethiopian Landrace


Buna Zuria, Sidama


2,200 masl


Janurary, 2022


Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Graded by density. Wet fermented for 36-72 hours. Dried on raised beds until reaching ~10% moisture content.


Demeka Becha is a washing station at the top of a hill near the village of Becha in Bona Zuria, Sidama. This site is owned and managed by Ayele Tulu, his wife Genet Haile Endeshow, and their son Tsegab Ayele. Demeka buys cherries from almost 10,000 producers from the communities of Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. Coffees from Sidama have consistently been amongst our highest scoring selections over the last few years, and we'll be shifting our focus more towards this region in the coming years.


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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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.