I'm thrilled to bring you this coffee. We are the only UK roaster with this lot so it's always exciting to be able to offer you an exclusive.
In the cup, you can expect intense peach alongside subtle apricot and chocolate notes. There is a very pleasing mellow grapefruit acidity and a long, honey-like sweet finish too. Less floral than many washed Ethiopian coffees and in that respect, it's an interesting departure from what we have come to expect from this amazing country. All in all, a very well balanced and sumptuous brew and highly recommended.
Origin: Bulti Aba Sinal, Agaro, Jimma, Western Ethiopia.
Varietals: 74110, 74112, heirloom. Organic Certified.
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
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Want to know more about this coffee? Read on......
Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre.
Mustefa has a small disk pulper, which he uses for half of his coffee, the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the coffee for a short period of time before he moves it to his drying beds, and the result is something like a light honey process. Mustefa has recently registered as an exporter in order to start selling his coffee directly to buyers, which he is now able to do since the changes to regulation in Ethiopia. He has set up a small wet mill where he processes his farm’s and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house.
Mustefa’s outgrowers are all neighbours and have between 4 and 10 hectares of land each. He is processing both natural and washed coffee and all of it is dried semi-shaded. By working directly with Mustefa, we are also able to make the supply chain much more efficient and maximise the amount of money that goes back to the producers. The washed lots are fermented for eight hours and dried on raised bed for a time-span that range between thirteen to sixteen days.
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