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. 

Recommendation: 
Rest time: 2-3 weeks
Espresso: 1:2.4 - 91c, 26-30s 
Filter: 1:15.5-16.5, 90c