The next of the four lots of the Kabira washing station.
Tasting Notes: Strawberry, Ripe Fig, Milk Choc
Mustefa Abakeno farms 18 hectares near to Agaro in the Jimma area of Western Ethiopia.
The farm lies at elevatons more than 2000 metres above sea level and is planted with varieties selected from the nearby Jimma research centre. Half the coffee is wet processed and half is dried as a natural. Mustefa exports his coffee directly to buyers which, is a relatively new approach in Ethiopia. He has set up a small wet mill where he processes his farm’s and outgrowers’ coffee. Mustefa’s outgrowers are all neighbours and have between 4 and 10 hectares of land each.
Mustefa recently acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha (the original washing station,) now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals. Hence, the lot is named after the washing station where it is processed.
TASTING NOTES: Strawberry, Ripe Fig, Milk Choc
WASHING STATION: Kabira
PROC. METHOD: Natural
VARIETY: 74110,74112, Heirloom
ALTITUDE: 2000-2100 masl