In a cup of Basha Bekele coffee from Mazelab Coffee, you can expect a distinctive, juicy symphony of flavors—mandarins, cherries, white flowers, all drenched in sweet honey. The full body and sweetness are beautifully balanced with a fruity touch. In addition, the final aftertaste accompanies you with white flowers—delicate, pure tones of floral perfume that leave the cup to linger with elegance.
Farmer Basha Bekele comes from the Bensaarea of Sidama,a region that is almost sacred to lovers of specialty coffee. It is an ideal environment for growing coffee: cool nights, hot days, fertile volcanic soil, and plenty of shade under the native vegetation - all of which gives the beans more time to develop depth of flavor and delicacy. His farm mainly grows the Landrace variety, also known locally as Walega. This is not a single specific variety, but a genetically diverse blend of native Ethiopian lines that have naturally adapted to the local climate and soil over generations. This is why Basha's coffee tastes so lively and authentic—it has its own signature that you won't find anywhere else in the world. Juicy fruit, delicate flowers, and typical Ethiopian purity always come through.
The processing is natural— the cherries are dried whole, with all their pulp. This means that the fruit, sugars from the pulp, and skin have a great chance to influence the flavor: they add depth, sweetness, and complex fruitiness. The roastery has opted for a light to medium roast to bring out the fruity, floral nuances and ensure that the acidity is pleasant and not sharply aggressive. With this roasting profile, they do not try to drown out the natural character of the natural processing - i.e., no strong caramelization, smoky tones, or overly intense roasting.