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Ethiopia Kabira

Product image 1Ethiopia Kabira - Django Coffee Co.
Product image 2Ethiopia Kabira - Django Coffee Co.
Product image 3Ethiopia Abakeno - Django Coffee Co.
Product image 4Ethiopia Abakeno - Django Coffee Co.

Regular price £10.00


Producer: Mustefa Abakeno

Origin: Agaro, Jimma, Western Ethiopia


Varietal: Heirloom, 74110, 74112

Altitude: 2000-2100 metres above sea level

Process: Natural

Flavours: Strawberry, Blueberry & Mango


Cup Score: 88.25

Harvest: Nov- Dec 

Importer: Falcon Coffees




Where is it from?

 

Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040 masl and is planted with coffee varieties from the Jimma research centre. Mustefa has a small disc pulper that he uses to wash-process 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 pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey process.
The naturals take 24-27 days to dry on the African (raised) beds.
Mustefa only registered as an exporter in 2018 to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each has between 4 and 10 hectares of land.

With the support of the Falcon team in Addis Ababa, we are able to work directly with small producers such as Mustefa. We are also able to make the supply chain more efficient and so maximise the money going back to the producers.

In 2021, Falcon Addis added an agronomist to their team, Harun. Harun’s primary focus during this last harvest has been to train and support Mustefa and the local farmers that bring their cherries to the washing station. Harun has been improving processes at the washing station: installing shade netting to cover drying beds during the hottest hours of the day; instigating cherry selection at the delivery point; tagging day lots, to keep them separate and monitoring moisture content throughout the drying phase, ensuring even drying before the lots, are assembled.

Mustefa has a small field lab and in 2020 he bought a high-spec Sinar moisture reader to ensure that all the parchment dried in the stations was reaching the same moisture level before being stored in the warehouse. Harun has been assessing and grading the dried day-lots, putting them together based on quality and cupping profile. He is currently training farmers in good agricultural practices (GAP) to improve the quality and productivity of their coffee gardens.

In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals. This is why we have renamed the lots after the washing stations where they were processed.

Roast

Light/medium


Brew

Filter & Espresso

 

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