Ethiopia Bekele Kachara

This coffee from the Gerse kebele in Yirgacheffe undergoes a Black Honey process, starting with careful hand-sorting to ensure uniform coloration. The cherries are then placed in float tanks, where lower-density cherries are removed for lower-grade or local use, while the high-density cherries are selected for further processing.

After another round of hand-sorting, the cherries are pulped using a calibrated disc pulper, which retains maximum mucilage. A brief fermentation follows, and then the mucilage-heavy coffee is transferred to shaded drying beds with ample airflow. This slower drying process, extended by 4–5 days, ensures stable moisture and consistent water activity.

In the Honey process, colors like Black, Red, and White Honey indicate the level of mucilage left on the coffee, with Black Honey retaining the most, producing black splotches on the beans, while White Honey has the least mucilage and appears lighter.

This coffee is sourced from ZEM Coffee, a company founded by Ethiopian-American partners Zele, Emily, and Michael. Since 2013, ZEM has focused on quality coffee and sustainable partnerships, with teams based in Kansas City, Ethiopia, and Peru.