ethiopia coffee
Bekele Balaycho
by doe and fawn coffee roasters · milton keynes, uk
you'll taste stone fruit before brown sugar. this is bekele balaycho, a natural ethiopia from doe and fawn coffee roasters.
stone fruitbrown sugar
the bean
- origin
- ethiopia
- region
- sidamo
- process
- natural
- status
- in stock
bekele balaycho is a natural-process ethiopian coffee from the sidamo region, roasted by doe and fawn coffee roasters. natural processing means the coffee cherries dry whole, which concentrates fruit sugars and gives the cup a fuller, fruit-forward character. expect stone fruit, think peach or plum, alongside brown sugar sweetness. this kind of profile works well as filter, where clarity lets those fruit notes come through cleanly, or as espresso if you prefer something sweet and fruit-driven. keep your grind and water temperature consistent and avoid over-extraction, which can push the sweetness into muddiness.
common questions
What does Bekele Balaycho taste like?
bekele balaycho leads with stone fruit and brown sugar, a profile typical of natural-process ethiopian coffees where the drying method amplifies sweetness and fruit character.
How is Bekele Balaycho grown and processed?
it comes from the sidamo region of ethiopia and is processed naturally, meaning the whole coffee cherry is dried before the fruit skin is removed, which transfers more fruit sugar into the bean.
How should I brew Bekele Balaycho?
filter brewing, such as pour-over or a cafetiere, is a good match here, as it highlights the stone fruit and brown sugar notes without masking them, though it can also work as espresso for a sweeter, fruit-forward shot.
about doe and fawn coffee roasters
all coffee from doe and fawn coffee roastersmilton keynes, uk
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