Bensa Bekele Yutute

So this coffee was decent, but tricky to brew. When i got it right, it was hit with this intense fruity smash. Really high acidity, but in a good way. I don’t get why they said “ginger” as one of the notes, but the other ones are pretty on. However, the first cup I brewed was pretty bad. Its a coffee thats finicky w.r.t. grind size and it took a bit of tuning.

I also had it on espresso, but again, pretty finicky with grind size. I think if I had a better stepless grinder, I could dial this in correctly.

From the Roaster

Bekele Yutute produced this lot at his farm, where he grows primarily 74158, common to the quality-focused farms around Bensa. Like at his other drying station near Dembe—where he was born into a family of coffee growers—Bekele produces dry processed coffee at his Kokose site, which he purchased in 2019. His brother-in-law now manages the farm and his nephew Samuel oversees the drying station. Together they produced the 2021 Cup of Excellence 5th place lot that carried Samuel’s name, establishing Bekele as a name to watch.

He used to sell coffee to local suppliers before obtaining his export license in 2021, exclusively producing dry processed coffees (traditional naturals and anaerobics) for export to the U.S. and Korean specialty markets.