Basha. Cafe de Etiopia

About This Coffee

This coffee is from the Bensa area in the Sidama region of Ethiopia, grown at 2,360 meters above sea level by producer Bekele Butusha. The variety is 74158, a third-generation family farm cultivated in small plots shaded by native trees without chemical use. This lot uses an innovative natural process with 7-day submerged anaerobic fermentation, where whole cherries in sealed bags are submerged under spring water flowing through the farm. The cooler water temperatures slow microbial fermentation, extending the process 7-10 days beyond conventional methods for precise, clean fermentation. This coffee won first place in the 2024 Ethiopia Cup of Excellence. The flavor profile features tropical fruits, juicy acidity, and floral notes with specific tasting notes of mango, pineapple, cherry, honey, and tea.

Origin

Sidama (Ethiopia)

Flavor Notes

Pineapple, Cherry, Honey, Black Tea

Roast Level

—

Processing

Natural, Anaerobic Fermentation

Typology

Arabica

74/158

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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