Ethiopia Midnight Jam from the Canadian roaster September Coffee is an espresso roast characterized by pronounced sweetness, juicy fruit, and a velvety, creamy body. The very first sip reveals a jam-like character of wild berries, which gradually gives way to notes of ripe plums, apricots, and nectarines. The entire flavor profile is rounded out by milk chocolate, giving the espresso a well-rounded, smooth, and very comforting character. Despite its pronounced fruitiness, the coffee retains its clarity and pleasant balance; the acidity is lively but beautifully integrated into the sweet base. In espresso, it comes across as intense and full-bodied, while with milk it resembles a fruity chocolate dessert with a long, sweet aftertaste.
Producer Basha Bekele is among the most respected farmers in the Bensa area of the Sidama region. Coffee trees of the JARC 74158 variety grow in the Bombe and Kokose areas at altitudes of up to 2,231 meters, often in semi-forest conditions under the natural shade of trees. It is precisely the high altitude and the slow ripening of the cherries that give the local coffees their intense sweetness and complex fruity character. Basha used to sell cherries to a local cooperative, just like his father did, but today he holds an export license and works with more than a hundred smallholder farmers in the area. In addition to his own farms, he also operates collection and drying stations in Bombe, Shantawane, and Kokose. The entire family is involved in running the farm, including his son Beleten, who, after studying economics, helps manage the Hora Ganet farm, which translates to “Spring Paradise.” Basha is known for constantly seeking new ways to improve both the quality of the coffee and the conditions of the local community.
The distinctive character of Midnight Jam comes from the natural processing method, in which the coffee cherries are dried whole, along with the pulp. During drying , the bean absorbs more sugars and fruity compounds from the pulp, which results in a sweeter, fuller-bodied espresso with intense fruitiness. Variety 74158, locally known as Walega, was bred by the Ethiopian research center JARC for high productivity and disease resistance, but it is also prized for its ability to produce sweet and complex cups. Thanks to careful drying and precise work at the processing stations, the resulting coffee is clean and well-structured, without excessive fermentation. The espresso has a dense texture, a distinctive aftertaste, and beautifully blends notes of berry fruit, stone fruit, and milk chocolate into a harmonious whole.
- Producer: Basha Bekele
- Altitude: 2,231 m a.s.l.
- Harvest: 2025