Ethiopia Kabira

13,00 48,00 

Refreshing, elegant and with a balance between sweetness and fruitiness.

Cupping Profile: raspberry, tangerine, floral

Washing station: kabira
Producer: Mustafa Abakeno
Area: Agaro
Processing: natural
Variety: heirloom
Elevation: 2040 MASL

Mustefa Abakeno is a smallholder farmer with 18 hectares of land near Agaro in the Jimma zone of western Ethiopia. His farm is located at an altitude of 2,040 m above sea level. m.. Mustefa has a small disc pulper that he uses to process half of his coffee; the second half is dried as natural. Due to the lack of water in the area and limited coffee fermentation space, Mustefa ferments the pulped coffee for a short time (8 hours) before moving it to its drying beds (13 to 16 days). On African beds, coffee is dried for 24 to 27 days. Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes in regulations. The small wet mill he set up (the so-called Beshasha) is used to process his own coffee and coffee from foreign growers, which he keeps separately and dries on elevated ground near his house. All of Mustef’s growers are neighbors and each of them has 4 to 10 hectares of land.

In 2021, he expanded his team with agronomist Haruna. During this last harvest, Harun focused primarily on training and supporting Mustefa and the local farmers who bring their cherries to the washing station. Harun improved the processes at the washing station: he installed shade nets to cover the drying beds during the hottest hours of the day; introduction of cherry picking at the point of delivery; marking the daily doses so that they are separated and that the humidity is monitored throughout the drying phase, ensuring even drying. Mustefa also has a small field laboratory and in 2020 purchased a state-of-the-art Sinar moisture meter to ensure that all parchment dried at the stations reaches the same moisture level before being stored in the warehouse. Harun judged and graded the lots, compiling them based on quality and profile. He is currently training farmers in good agricultural practices to improve the quality and productivity of their coffee. In 2020, Mustefa acquired a second Kabira washing station, which will receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha is now almost exclusively processed with washed lots, while Kabira, which has more space for drying beds, is more suitable for natural processing.

0,25 kg
Roast Style



250g, 1000g

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