Mustefa Abakeno, a dedicated smallholder farmer based in the Jimma Zone of Western Ethiopia, cultivates coffee on his 18-hectare farm situated at an elevation of around 2,040 metres. He grows a selection of diverse varieties developed by the Jimma Research Centre, with meticulous care given to post-harvest processing. For his natural lots, cherries are floated to remove defects, skin-dried for one day, and then carefully dried on raised beds for 20–30 days, depending on weather conditions. Natural processed coffees from Mustefa’s farm tend to be fruit-forward and expressive, while his washed lots show a cleaner, more structured profile. Coffees from the Jimma region are often recognised for their floral and citrus notes, balanced acidity, medium to full body, and a sweet, wine-like finish.

This particular natural lot from Mustefa Abakeno achieves an impressive cup score of 86.75 and showcases a vibrant, layered flavour profile. Expect notes of strawberry, black tea, and peach, with playful hints of jelly tots, complemented by smooth undertones of milk chocolate and jasmine. The coffee is grown between 2,000 and 2,100 metres above sea level and features the 74110 and 74112 varieties, representing the distinctive character of Agaro, Jimma, Western Ethiopia.

Packed and supplied in 100% recyclable bags. Buy online as whole beans for you to grind yourself or as freshly ground coffee in coarse, medium or fine.