In the village of Murago in Ethiopia's Sidama region, coffee farming is a family affair. For Basha Bekele, a third-generation coffee farmer, growing up surrounded by coffee has shaped his approach to the craft and led him to pioneer one of the most innovative fermentation techniques we've encountered in recent times. It's exactly the kind of forward-thinking approach that gets us genuinely excited about coffee.
Rooted in Excellence
Murago has all the components needed for growing great coffee - high elevations, nutrient-rich volcanic soil and a climate that balances warm days with cool nights. It's in this environment that Basha has spent over a decade perfecting his craft, building on traditional techniques learned from his father while pushing the boundaries of what's possible.
In 2024, Basha's dedication to excellence earned him recognition at the highest level when he won the Ethiopian Cup of Excellence. This prestigious competition, which identifies and celebrates the finest coffees each harvest season, represents the pinnacle of speciality coffee in the country. For a farmer to win means their coffee has been evaluated and scored by international panels of experts, setting it apart from thousands of entries as truly exceptional.
A Warm Welcome in Murago
Dave, our founder, traveled to Ethiopia to meet Basha earlier this year with our friends from Omwani Coffee Co. As their vehicle carefully picked its way through the off-road terrain toward the farms, Basha and several other farmers from the area came down from the hillsides above them, not just to greet their visitors, but to share coffee - the universal language of welcome in Ethiopia.
This impromptu coffee ceremony in the countryside, with the farmers serving as both hosts and guides, set a brilliant tone for the visit. It was clear that Basha's approach to coffee extends beyond farming techniques - it's rooted in community, generosity, and genuine pride in his craft.
Innovation Born from Challenge
For generations, Ethiopian farmers have processed their coffees using natural methods on raised beds under careful shade. This time-tested approach has produced some of the world's most celebrated coffees, creating the bright, fruity profiles that Ethiopian coffees are famous for. But as the speciality coffee market evolves and farmers gain access to new equipment and techniques, opportunities for innovation have emerged.
Different fermentation processes create different flavour profiles, even from the same coffee cherries. If farmers can exercise greater control over fermentation variables - time, temperature, and environment - they can theoretically guide flavour development and craft increasingly complex, unique cup profiles. It's the kind of thoughtful approach to coffee that we're always keen to support.
However, in Ethiopia's climate, this control presents significant challenges. The extreme heat can cause fermentation to proceed too rapidly, creating unpredictable results and potentially off-flavours. Wild temperature swings can stress the coffee during its most vulnerable processing stage. Traditional fermentation vessels, exposed to the elements, become difficult to manage when ambient temperatures soar, making it nearly impossible to achieve the slow, controlled fermentation that produces the cleanest, most expressive cups.
The Seven-Day Submarine Solution
Faced with these challenges, Basha came up with an ingenious solution. Rather than fighting against his environment, he decided to work with it in a completely new way. He began placing his coffee in carefully sealed vessels and submerging them in the nearby river for exactly seven days.
This technique - which we've dubbed the "Seven-Day Submarine" method - uses the river as a natural fermentation chamber. The flowing water maintains a consistent, cool temperature that's ideal for slow fermentation, while the sealed environment protects the coffee from contamination and allows for precise control over the process. The result is fermentation that proceeds at the right pace, developing complex flavours while maintaining the clarity and cleanliness that we love.
The Results Speak for Themselves
Our Seven-Day Submarine special release showcases exactly what this innovative approach can achieve. The cup displays the bright, clean characteristics that make Ethiopian coffees so beloved, but with an added dimension of complexity and control that sets it apart. The slower fermentation has allowed more subtle flavours to develop fully while maintaining the coffee's inherent vibrancy.
Tasting this coffee, you can really appreciate how Basha combines tradition with innovation. The terroir of Sidama comes through clearly - that distinctive Ethiopian character - enhanced by the precision that his submarine method allows. The clarity of flavour really comes through, staying fresh and vibrant cup after cup.
Looking Forward
Working with producers like Basha represents everything we love about speciality coffee - the marriage of traditional knowledge with creative problem-solving, the pursuit of quality, and the deep connection between farmer and final cup. His willingness to experiment and innovate while respecting the foundations of his craft makes him exactly the kind of partner we're excited to support. These are the kind of relationships that keep us passionate about what we do.
As we look toward the future, we're eager to see how Basha continues to refine his technique and what other innovations might emerge from his creative approach to coffee processing. In a world where many producers face similar challenges with climate and processing conditions, his solution offers inspiration and proof that sometimes the most effective innovations come from working with nature rather than against it. It's honest, straightforward problem-solving - something we can definitely get behind.
Seven-Day Submarine isn't just a coffee - it's a testament to the ingenuity and dedication of farmers like Basha Bekele, who refuse to accept limitations and instead find ways to push their craft to new heights. And being able to share that story, to connect you directly with the people and places behind your morning cup - well, that's what makes this whole thing worthwhile.