Demeka Becha from SEY Coffee is an Ethiopian coffee with a clean, tea-like, and floral-fruity profile. In the cup, notes of pineapple, Earl Grey, and jasmine come together, giving the flavor a fresh, subtly exotic, and very elegant character. The pineapple brings a sweet juiciness, the Earl Grey adds a tea-like note with a hint of citrus, and the jasmine softens the entire profile with a floral aroma. It’s a coffee suitable for both drip and espresso that doesn’t feel heavy or overly bold, but rather clean, light, and precise.
The coffee comes from Ethiopia, specifically the Bona Zuria area in the Sidama region, and was processed at the Demeka Becha station. Located atop a hill near the village of Becha, the station is owned by Ayele Tulu, his wife Genet Haile Endeshow, and their son Tsegab Ayele. The station purchases coffee cherries from nearly 10,000 producers in the communities of Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. The coffee trees grow at an elevation of 2,200 meters, and the lot is labeled “Ethiopian Landrace,” which for Ethiopian coffees typically refers to a blend of local heirloom varieties that are not commonly separated into specific varieties during production.
The coffee is processed using the washed method. The cherries are hand-picked at full ripeness and then undergo water sorting to remove defective fruits. The coffee is then hulled, sorted by density as Grade 1, and fermented for 36 hours underwater. After fermentation, it is washed and dried on raised beds for 10 to 14 days.
- Processing Station: Demeka Becha
- Producer: Ayele Tulu
- Elevation: 2,200 m above sea level
- Harvest: January 2026