Bemen Halo Beriti FW Gr. 1  

Bemen Coffee was founded by Berhanu and Membere, a husband-and-wife duo who have shared a passion for Ethiopian coffee for decades (the name Bemen comes from their combined names - Berhanu + Menbere). Today, they work with more than 3,000 smallholder farmers across Ethiopia’s major coffee-growing regions, alongside a small group of single-farm producers. For most smallholder farmers, coffee is the backbone of their livelihood. Bemen pays a premium price for high-quality cherry to incentivize careful cultivation and selective picking.

This lot comes from a small group of Bemen’s smallholder partner farmers living in the Halo Beriti Kebele (village) and was processed at their Gedeb Banko Taratu washing station, located about 90-minute drive from Yirgacheffe town (about 30 minutes walk from the village). The area is home to the Gedeo people and borders Guji, whose microclimate contributes to the fruity character of this lot, alongside the classic floral profile typically associated with coffee from Yirgacheffe.

At elevations of 2,100 - 2,300 meters above sea level, smallholder farmers cultivate JARC 74110 and 74112 alongside local landraces on small plots. The cherries are then transported to Bemen’s washing stations, where they are carefully processed to bring out the beauty of the local terroir and farmers’ dedication. In the cup, this Fully washed lot delivers an aromatic and fruity profile, with sweet fruit notes, black tea and delicate floral aromas.

Farming methods in Yirgacheffe remain largely traditional. Yirgacheffe farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.   

In addition to remaining traditionally intercropped, most farms are also traditional and organic-by-default. Farmers in Yirgacheffe typically use very few, if any, fertilizers or pesticides. Most farm work is done manually and very few tasks are mechanized, even during processing.  

Farmers and their families selectively handpick ripe cherries and deliver them to the washing station, walking around 30-35 minutes or using motorbikes or other transport. At intake, freshly harvested cherries go through two rounds of sorting. They are first hand-sorted and then float-sorted, with only ripe, dense cherries accepted.

The selected cherries are then pulped and fermented for 36-48 hours before being washed in concrete channels. After washing, parchment is dried in shaded nets for two days, then moved to raised beds to sundry for another 10-12 days. During this time, the parchment is carefully inspected and any defective ones are removed. Workers also rake the parchment frequently to ensure even drying. Once drying is complete, the dried parchment is transported to Addis Ababa for final cleaning, sorting and packaging. 

Grades in Ethiopia depend on visual inspection for defects and on cup quality. Grade 1 is considered the highest quality coffee. Grade 1 and 2 are considered specialty coffee, grades 3-9 are classified as commercial coffee. Grade 1 is free of cup faults and taints and has zero quakers.

Bemen Coffee was founded by Berhanu and Membere, a husband-and-wife duo who have shared a passion for Ethiopian coffee for decades. The company’s name comes from the first sounds of their names: Be - Men. Today, they work with more than 3,000 smallholder farmers across Ethiopia’s major coffee-growing regions, alongside a small group of single-farm producers. 

Bemen focuses on building long-term relationships with producers and bringing out the best in each coffee they source. This includes paying market premiums to farmers and support community development initiatives alongside their coffee work. 

The company works with carefully selected washing stations and maintains rigorous quality control from processing through to export. The result is a range of coffees that reflect the people, places and generations of coffee-growing experience behind them.