Bekele Yutute

Description

Bekele Yutute is a wild, fruit-forward anaerobic natural Ethiopian coffee from Bensa, Sidama, produced by Bekele Yutute on his Murago farm. These 74158 coffee beans deliver Orange Starburst sweets, peach yoghurt, blueberry and Earl Grey, with a chewy, syrupy body. It was one of our customers' favourite coffees of last year, and we're very happy to have it back.

Flavour Characteristics

Best As: Filter Coffee and Black/Milk espresso-based drinks. Want to pour better latte art too? Read UK Latte Art Champion Ben Lewis’s tips.

Flavour Profile: Orange Starburst | Peach Yoghurt | Blueberry | Earl Grey | Chewy Body

Origin & Producer Details

Producer: Bekele Yutute

Farm: Murago

Origin: Ethiopia

Region: Bensa, Sidama

Variety: 74158

Process: Anaerobic Natural

Sourced Via: Mecota Coffee & Omwani Coffee

Suitable for

Espresso✓ Suitable

Filter Brewing✓ Suitable

Recommended rest

Days 0–19
Resting

Days 20–40
Best-tasting window

40+
Freeze

Recommended rest: For the best tasting results, we recommend brewing this particular coffee 20–40 days off roast. Read our full guide to resting coffee. Learn why light roasts reward a longer rest.

Bought more than you can drink at its peak? Our guide to freezing coffee shows how to keep it tasting this good for months.

About Bekele Yutute

Bekele Yutute owns three coffee farms in Bensa Woreda, Sidama: Dambi, Kokose and Murago, where this lot was grown. Kokose is the highest of the three, reaching 2,345 metres above sea level on an open mountainside that stays cool and is often covered in cloud.

In 2021, Bekele began cultivating JARC 74110 at Kokose in partnership with his brother-in-law, Samuel. Their work was quickly recognised, placing 5th in the 2021 Cup of Excellence and 3rd in the 2024 Cup of Excellence.

A Word From Mecota Coffee

We buy Bekele’s coffee through Mecota Coffee and Omwani Coffee. Mecota’s founder, Moata Raya, explains:

“My wife Rosa and I founded Mecota PLC in 2023 with a vision to craft the finest Ethiopian coffee. I have spent my career focused on improving coffee quality and sustainability in Ethiopia. I have worked as a coffee quality trainer, managed farm and wet mill operations, and collaborated with Technoserve to map local coffee profiles and enhance quality control for washed coffees. It is our dedication to unique processing techniques and sustainable development for coffee growing communities that makes Mecota coffees truly exceptional.”

Moata Raya, Mecota Coffee (quoted by Omwani Coffee, 2024)

What Is an Anaerobic Natural Coffee?

In an anaerobic natural process, whole coffee cherries are fermented in sealed, low-oxygen containers before being dried in the sun as a natural, with the seed still inside the fruit.

Fermenting without oxygen slows the process down and changes which flavour compounds develop. The result is often more intense fruit character and sweetness than a standard natural, which is why this lot tastes so much like orange sweets and peach yoghurt.

New to processing methods? Our beginner’s guide to coffee processing explains washed, natural, honey and anaerobic coffees side by side.

The 74158 Variety

This lot is 100% 74158, a JARC cultivar developed by the Jimma Agricultural Research Centre. The number is its catalogue number.

Varieties numbered 74xxx come from landraces collected in Ethiopia’s local forests in 1974. Over generations, they were selected for cup quality, disease resistance and yield, then propagated and distributed to farmers.

How to Brew This Coffee

Dial In With Accuracy

This is an intense, sweet coffee, so accurately measuring your dose and yield will help you hit the sweet spot. We strongly recommend using a reliable scale — see our guide to the best coffee scales and our bench favourite, the Felicita Parallel.

Brewing Tips

Rest window: Follow the recommended 20–40 days off roast for the best clarity and balance.

Filter brewing: Start with a 1:16–1:17 ratio and a medium-fine grind, then adjust to balance the fruit sweetness and Earl Grey finish. Grind quality makes a big difference with filter, so here’s our pick of the best filter coffee grinders for home.

Espresso: Start around 1:2–1:2.2 for a sweet, syrupy shot that also works beautifully in milk. An even, level tamp matters here too; see our guide to the best coffee tampers.

Explore More Recipes

To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026.

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Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon.

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Niguse Jilo – a natural Kurume from Halo Bariti, Yirgacheffe, with blueberry compote, honey, Earl Grey and white peach.

Red Sparrow – the award-winning anaerobic natural Yun Catimor from Yunnan, China, with honeydew melon, dragonfruit, mint and black tea.

Browse all single-origin coffees

Want coffees like this delivered? Try our Single Origin Coffee Subscription, a rotating selection of our favourite single-origin coffees. Buying for someone else? Our gift coffee subscription makes a great present, and our office coffee subscription keeps your workplace stocked.

What do our customers say?

“This has blown some minds, the most popular coffee we've ever had on.”

— Sam, Black Wheat Club

“Yutute is definitely one of our favourite coffees of the year!”

— The Yard, Salisbury

“Absolutely incredible.”

— Lagom Coffee Bar, Newcastle

These reviews are from our 2025 Bekele Yutute release.

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Text from Harmony Coffee's listing.