Ethiopia Mustefa Washed

Tasting Notes: Lime, Peach, Green Apple

Mustefa Abakeno + 36 Smallholder Farmers | Region: Limu, Ethiopia | Varietal: 74110, 74112 | Mill/Washing Station: On the Farms | Importer: Crop to Cup | Processing: Washed | Altitude: 2,100 MASL

Our average cupping score: 86.15

About the Producers

Mustefa Abakeno has gained notoriety for his stunning coffees — grown on his 18-hectare farm, with contributions from 36 other smallholder farmers in the surrounding area. Mustefa has a foundational role in the development of the Hunda Oil cooperative as well as the Kata Medega Union. He obtained his exporters license in 2018 following the 2017 proclamation that smallholders were allowed to also become exporters. Mustefa produces both washed an natural coffees, with varietals known for their exquisite cup quality.

What makes this coffee stand out

This coffee is a washed process where the fruit is harvested and depulped, then flushed with water to remove the outer fruit. Then the coffee is dried for weeks until it reaches a moisture level suitable for bagging and export. Ethiopia is a powerhouse for coffee production and is believed to be where coffee was first cultivated, although that is debated. Because of this, hundreds of wild coffee species grow in Ethiopia, referred to under the umbrella term of "Ethiopia Heirloom" varieties. This coffee is a stunning example of two of these varieties and washed Ethiopian coffee in general.

Pour over recipe:

Ratio: 18g coffee, 274g water | Grind: Medium-coarse | Water: 200F

0:00 60 g bloom, gentle
0:45 200 g medium height, create agitation
(just before bed dries) 274 very gentle, very slow
Target brew time 3:15