From the Roastery
Ethiopia Bekele Heto Natural
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
Where it’s Grown
Our Bekele Heto natural coffee is named after its illustrious farmer, Bekele Heto with over 14 years of cultivation experience. In recent years, with the help of the single lot program, Heto has been able to sell his coffee as a micro-lot and he uses these proceeds to support his family of 14. Bekele Heto coffee is grown on a 38-acre farm near the town of Worka-Sakaro. This legendary coffee-growing region is tucked in the south-eastern corner of the coveted Gedeo Zone. This area is known for producing unbelievably sweet, and some of the most fragrant coffees in all of Ethiopia. The surrounding communities reach up to the highest growing elevations for coffee in the world.
Ripe cherries were carefully hand sorted and floated to remove less dense coffee beans for this natural processed coffee. Next, the cherries are dried on raised beds for 15-20 days, turned regularly. Cherries are covered during the afternoons—where the midday sun is searingly intense, and once the cherries finish drying, they are transported to Addis Ababa, the capital of Ethiopia, to be milled and prepared for export through the YCFCU.
: Natural/Dried on raised beds
Farmer: Bekele Heto
Varietal: Indigenous Heirloom Cultivars