Black & White - Bekele Belachew - Anaerobic White Honey
Details:
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Origin: Ethiopia, Bensa, Sidama
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Producer: Bekele Belachew
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Varietal: JARC 74158
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Process: Anaerobic White Honey — oxygen‑free honey style fermentation with fruit mucilage intact
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Elevation: ~2,215 m above sea level
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Bag Size: 340 g
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Roast: Filter
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Tasting Notes: White Flowers, Meyer Lemon, Champagne Mango & Black Tea
Intro:
Black & White is excited to present Bekele Belachew Anaerobic White Honey, an expressive Ethiopian coffee from the renowned Bensa district of Sidama. This lot brings together innovative anaerobic fermentation with honey‑style processing to yield a cup that’s bright, floral, and fruit‑forward, with layered sweetness and a refined texture that makes it ideal for filter brewing.
The Producer:
This coffee is sourced from Bekele Belachew, a respected producer in Sidama who oversees his own farms and also purchases cherries from around 100 smallholders in his community. With drying stations at Bombe and Kokose, Bekele manages key stages of post‑harvest handling, ensuring consistency and a focus on quality across his lots. Known for his dedication to elevating coffees from Bensa — both his own and those of his neighbours — Bekele’s work reflects deep expertise and community collaboration.
The Process:
This lot undergoes anaerobic white honey processing, where ripe cherries are pulped but a high proportion of mucilage remains attached. Rather than fermenting in water (as with washed), the cherries ferment dry in an oxygen‑free environment for about a week. The mucilage becomes sticky and honey‑like, intensifying fruit character and texture before being rinsed off and sun‑dried. This combination of honey fermentation and anaerobic influence accentuates floral aromatics, elevates brightness, and produces a profile that feels closer to washed coffees but with amplified fruit sweetness.
The Cup:
In the cup, Bekele Belachew Anaerobic White Honey is beautifully bright and complex. It opens with delicate white florals 🌼, followed by vibrant citrus 🍊 zest and juicy mango 🥭 sweetness that gives the mid‑palate a tropical lift. The finish echoes with a refined black tea 🍵 textured note, adding elegance and balance. The interplay of floral, fruit, and tea‑like character makes this coffee highly rewarding in a filter brew.
Overall:
Black & White’s Bekele Belachew Anaerobic White Honey is a standout expression of Ethiopian specialty coffee — where innovative processing meets high‑altitude terroir and meticulous farm practice. With its floral brightness, fruit intensity, and refined finish, this coffee offers an engaging and memorable filter experience that’s both vibrant and nuanced.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Details:
-
Origin: Ethiopia, Bensa, Sidama
-
Producer: Bekele Belachew
-
Varietal: JARC 74158
-
Process: Anaerobic White Honey — oxygen‑free honey style fermentation with fruit mucilage intact
-
Elevation: ~2,215 m above sea level
-
Bag Size: 340 g
-
Roast: Filter
-
Tasting Notes: White Flowers, Meyer Lemon, Champagne Mango & Black Tea
Intro:
Black & White is excited to present Bekele Belachew Anaerobic White Honey, an expressive Ethiopian coffee from the renowned Bensa district of Sidama. This lot brings together innovative anaerobic fermentation with honey‑style processing to yield a cup that’s bright, floral, and fruit‑forward, with layered sweetness and a refined texture that makes it ideal for filter brewing.
The Producer:
This coffee is sourced from Bekele Belachew, a respected producer in Sidama who oversees his own farms and also purchases cherries from around 100 smallholders in his community. With drying stations at Bombe and Kokose, Bekele manages key stages of post‑harvest handling, ensuring consistency and a focus on quality across his lots. Known for his dedication to elevating coffees from Bensa — both his own and those of his neighbours — Bekele’s work reflects deep expertise and community collaboration.
The Process:
This lot undergoes anaerobic white honey processing, where ripe cherries are pulped but a high proportion of mucilage remains attached. Rather than fermenting in water (as with washed), the cherries ferment dry in an oxygen‑free environment for about a week. The mucilage becomes sticky and honey‑like, intensifying fruit character and texture before being rinsed off and sun‑dried. This combination of honey fermentation and anaerobic influence accentuates floral aromatics, elevates brightness, and produces a profile that feels closer to washed coffees but with amplified fruit sweetness.
The Cup:
In the cup, Bekele Belachew Anaerobic White Honey is beautifully bright and complex. It opens with delicate white florals 🌼, followed by vibrant citrus 🍊 zest and juicy mango 🥭 sweetness that gives the mid‑palate a tropical lift. The finish echoes with a refined black tea 🍵 textured note, adding elegance and balance. The interplay of floral, fruit, and tea‑like character makes this coffee highly rewarding in a filter brew.
Overall:
Black & White’s Bekele Belachew Anaerobic White Honey is a standout expression of Ethiopian specialty coffee — where innovative processing meets high‑altitude terroir and meticulous farm practice. With its floral brightness, fruit intensity, and refined finish, this coffee offers an engaging and memorable filter experience that’s both vibrant and nuanced.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
Description
Details:
-
Origin: Ethiopia, Bensa, Sidama
-
Producer: Bekele Belachew
-
Varietal: JARC 74158
-
Process: Anaerobic White Honey — oxygen‑free honey style fermentation with fruit mucilage intact
-
Elevation: ~2,215 m above sea level
-
Bag Size: 340 g
-
Roast: Filter
-
Tasting Notes: White Flowers, Meyer Lemon, Champagne Mango & Black Tea
Intro:
Black & White is excited to present Bekele Belachew Anaerobic White Honey, an expressive Ethiopian coffee from the renowned Bensa district of Sidama. This lot brings together innovative anaerobic fermentation with honey‑style processing to yield a cup that’s bright, floral, and fruit‑forward, with layered sweetness and a refined texture that makes it ideal for filter brewing.
The Producer:
This coffee is sourced from Bekele Belachew, a respected producer in Sidama who oversees his own farms and also purchases cherries from around 100 smallholders in his community. With drying stations at Bombe and Kokose, Bekele manages key stages of post‑harvest handling, ensuring consistency and a focus on quality across his lots. Known for his dedication to elevating coffees from Bensa — both his own and those of his neighbours — Bekele’s work reflects deep expertise and community collaboration.
The Process:
This lot undergoes anaerobic white honey processing, where ripe cherries are pulped but a high proportion of mucilage remains attached. Rather than fermenting in water (as with washed), the cherries ferment dry in an oxygen‑free environment for about a week. The mucilage becomes sticky and honey‑like, intensifying fruit character and texture before being rinsed off and sun‑dried. This combination of honey fermentation and anaerobic influence accentuates floral aromatics, elevates brightness, and produces a profile that feels closer to washed coffees but with amplified fruit sweetness.
The Cup:
In the cup, Bekele Belachew Anaerobic White Honey is beautifully bright and complex. It opens with delicate white florals 🌼, followed by vibrant citrus 🍊 zest and juicy mango 🥭 sweetness that gives the mid‑palate a tropical lift. The finish echoes with a refined black tea 🍵 textured note, adding elegance and balance. The interplay of floral, fruit, and tea‑like character makes this coffee highly rewarding in a filter brew.
Overall:
Black & White’s Bekele Belachew Anaerobic White Honey is a standout expression of Ethiopian specialty coffee — where innovative processing meets high‑altitude terroir and meticulous farm practice. With its floral brightness, fruit intensity, and refined finish, this coffee offers an engaging and memorable filter experience that’s both vibrant and nuanced.
What is the roast recency?
We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
