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Our Head of coffee
A tea-like mouthfeel is reflected in elegant taste notes - cherry and lemon. The sweetness is like ripe fruit, there's a pointed acidity and the aftertaste is long and sweet like raisins.
Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. He has also 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 regulations 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.
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, while 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. He is processing both natural and washed coffee and all of it is dried semi-shaded.
|FLAVOUR||Black cherry, lemon|
|TASTING NOTE||Black cherry and lemon|