Filigree Demeka Becha Black Honey coffee bag with yellow label and soft shadow
Filigree Demeka Becha Black Honey coffee bag with yellow label and soft shadow

Demeka Becha Black Honey

A stunning Black Honey process from the Demeka Becha site.

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Coffee cherries being processed at the Demeka Becha site

Demeka Becha Site

The Demeka Becha site is owned by Ayele Tulu and ran and managed by him and his family. The site is at the top of a hill with ideal airflow for drying, the Demeka Becha washing station serves nearly 10,000 coffee producers from surrounding communities, including Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. Cherries are weighed, sorted, pulped, fermented, and washed before being carefully dried on raised beds. Once the parchment reaches the proper moisture content, it is stored on-site before being transported to Addis Ababa for final processing.

Our importing partners at Swift Coffee, Michael and Emily, have been working with the Demeka Becha site since 2019 and now reap the benefits of a strong partnership on all fronts. We're honored to work with Swift and showcase 2 incredible coffees from one of our favorite sites in Ethiopia.

Coffee cherries being processed at the Demeka Becha site

Demeka Becha Site

The Demeka Becha site is owned by Ayele Tulu and ran and managed by him and his family. The site is at the top of a hill with ideal airflow for drying, the Demeka Becha washing station serves nearly 10,000 coffee producers from surrounding communities, including Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. Cherries are weighed, sorted, pulped, fermented, and washed before being carefully dried on raised beds. Once the parchment reaches the proper moisture content, it is stored on-site before being transported to Addis Ababa for final processing.

Our importing partners at Swift Coffee, Michael and Emily, have been working with the Demeka Becha site since 2019 and now reap the benefits of a strong partnership on all fronts. We're honored to work with Swift and showcase 2 incredible coffees from one of our favorite sites in Ethiopia.

Coffee cherries being processed at the Demeka Becha site

Demeka Becha Site

The Demeka Becha site is owned by Ayele Tulu and ran and managed by him and his family. The site is at the top of a hill with ideal airflow for drying, the Demeka Becha washing station serves nearly 10,000 coffee producers from surrounding communities, including Dilla Suke, Demeka, Goacho, Becha, and Bashiro Dale. Cherries are weighed, sorted, pulped, fermented, and washed before being carefully dried on raised beds. Once the parchment reaches the proper moisture content, it is stored on-site before being transported to Addis Ababa for final processing.

Our importing partners at Swift Coffee, Michael and Emily, have been working with the Demeka Becha site since 2019 and now reap the benefits of a strong partnership on all fronts. We're honored to work with Swift and showcase 2 incredible coffees from one of our favorite sites in Ethiopia.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Great coffee takes time.

Resting our coffees is something we’ve practiced for a long time because we believe it delivers the best possible tasting experience. As a modern, forward-thinking coffee company, we roast our coffees lightly to showcase clarity, sweetness, and nuance. These lighter roasts—especially those sourced from higher elevations—tend to be denser and hold more gas after roasting, which means they benefit from a longer rest period. In our experience, most of our coffees taste their best 3+ weeks after the roast date for both filter and espresso. Some particularly dense, high-elevation coffees may need even more time to fully open up. When properly rested, our coffees show greater complexity, deeper sweetness, and a more balanced, expressive cup. This is because the beans have had time to release the excess gases built up during roasting, allowing the inner structure of the coffee to stabilize and the flavors to fully develop. Great coffee takes time—and we’ve found that giving it that time makes all the difference.

Filigree Demeka Becha Black Honey coffee bag with yellow label and soft shadow

Inside the Cup

We're thrilled to share an exceptionally processed Black Honey from the Demeka Becha site along with the washed offering. The processing of this coffee and the mucilage left on the seed allows the coffee to gain a ton of light fresh sweetness while retaining the floral and bright qualities we've come to expect from the Demeka Becha site. This coffee shines with a super unique flavor profile, with flavors ranging from passionfruit gummy to guava to watermelon and florals. Light red and pink fruit sweetness is present with florals coming to the forefront when the coffee cools.

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