Ethiopia ‘Organic Kabira Lot#1’


From Ethiopia we have this great organic coffee from the farm Kabira Lot#1.

Tasting Notes:

Black Currant, mango, dark chocolate, creamy and very sweet.



Kabira Lot#1

Agaro, Jimma

74110, 74112 & Heirloom

Altitude (masl)
2000 – 2100

Processed Method


Cup Score


Tasting Notes:

Black Currant, mango, dark chocolate, creamy and very sweet.



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. The naturals take 24 – 27 days to dry on the African (raised) beds. The small wet mill he set up (called Beshasha) is used to process his own and out-growers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s out-growers are all neighbours and each have between 4 and 10 hectares of land.

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 the lots have been renamed after the washing stations where they were processed.

Additional information

Weight N/A
Dimensions N/A

Whole Beans, Cafetière, Chemex, Filter, Moka Pot, AeroPress


125 grams, 250 grams, 500 grams, 1 kilogram


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