Ethiopia Kabira BIO – freshly roasted coffee, min. 50 g

The coffee comes from a small farmer, Mustefa Abakeno, who owns 18 hectares of land near the town of Agaro in Jimma regency in western Ethiopia. His farm is located at an altitude of 2 040 m above sea level and is planted with coffee varieties from the Jimma Research Centre.
Always striving to improve his practices, Mustefa purchased a quality moisture meter in 2020 to ensure the beans are homogeneously moist before storage. He is currently training farmers in Good Agricultural Practices (GAP) to improve the quality of their coffee and overall yield.

Mustefa processes half of its crop using the washed method at Beshasha station and the other half using the dry method at Kabira station. The Beshasha processing station is used for both Mustefa's own production and for processing coffee from neighbouring growers, with varieties from local farmers kept separate. In order to process coffee from other farmers in the area, Mustefa had to expand its capacity by acquiring a second washing station called Kabira in 2020. All the growers Mustefa works with are his neighbours, each of whom owns between 4 and 10 hectares of land. Due to differences in location and specific microclimates, the Beshasha station specialises mainly in washed coffee processing, while Kabira, which has a larger area for drying beds, is more dedicated to dry processing.