Ethiopia | Bekele Yutute | Anaerobic Natural - River submerged | Jarc 74158

Ethiopia – Bekele Yutute | River Submerged – 200g

Origin: Sidamo, Ethiopia
Producer: Bekele Yutute
Farm: Kokose
Variety: 74158
Elevation: 2,200 meters above sea level
Process: Anaerobic Fermentation – River Submerged
Harvest Period: Dec 2025 – Jan 2026
Species: Arabica

About the Producer

Bekele Yutute is a highly regarded Ethiopian coffee producer who farms across three estates in Bensa Woreda: Dambi, Kokose and Murago.

His Kokose farm sits at an exceptional elevation, reaching up to 2,345 metres above sea level. Located on an open mountainside, the farm benefits from cool temperatures and frequent cloud cover, creating ideal conditions for slow coffee cherry development.

Bekele began cultivating JARC varieties at Kokose in 2021 alongside his brother-in-law, Samuel. Their focus on quality has been recognised on the international stage, with Kokose earning 5th place in the 2021 Cup of Excellence and 3rd place in the 2024 Cup of Excellence.

This high-elevation environment, combined with careful cultivation and distinctive processing, produces an Ethiopian coffee with exceptional aromatic complexity and clarity.

Flavour Profile

A beautifully aromatic Ethiopian coffee with delicate florals, soft sweetness and ripe fruit character. The cup is elegant and expressive, with juicy peach balanced by gentle honey sweetness and a perfumed bergamot finish.

• Peach: Juicy, rounded fruit depth
• Honey: Smooth, delicate sweetness
• Bergamot: Perfumed, floral and elegant

The River Submerged Process

This coffee has undergone a distinctive anaerobic fermentation process known as River Submerged.

• Cherry Selection: Ripe coffee cherries are carefully harvested and selected for processing.
• Submersion: The fresh cherries are sealed inside bags and submerged in cold stream water for approximately four days.
• Anaerobic Fermentation: The cold, oxygen-limited environment creates a slow and controlled fermentation, allowing distinctive flavours and aromas to develop.
• Shade Drying: Following fermentation, the cherries are spread beneath a shade net and dried slowly for approximately 30 days.
• Dry Milling: Once sufficiently dried and stabilised, the coffee is transported to SMS Dry Mill in Addis Ababa for milling.

This unusual combination of cold-water submersion, anaerobic fermentation and slow shade drying helps create the coffee's distinctive combination of floral aromatics, ripe fruit and delicate sweetness.

Brewing Recommendations

This coffee is best suited to brewing methods that allow its delicate aromatics and fruit character to shine:

Filter (Pour-Over / Drip): Brings out the elegant peach, floral aromatics and bright bergamot character.

Aeropress: Produces a silky, aromatic cup with pronounced honey sweetness and juicy fruit.

Espresso: Creates a more concentrated expression of the coffee, with rich peach sweetness and an elegant floral finish.

Perfect for

Coffee lovers who enjoy floral, aromatic and fruit-forward Ethiopian coffees, particularly those looking to explore unusual fermentation methods.

A fascinating expression of high-elevation Ethiopian coffee, combining the exceptional terroir of Kokose with an innovative River Submerged process.

📦 Order Now – A beautifully expressive Ethiopian coffee from Bekele Yutute's Kokose farm, carefully processed using the distinctive River Submerged method to create layers of peach, honey and bergamot.