Mustefa Abakeno

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
• Clean

TASTING NOTESTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. suckle / orange peel / pretty finish PROCESS: W ashed* REGION: Jimma, Ethiopia MORE ABOUT THIS COFFEE: We selected this coffee for our menu for it's balanced and 'pretty' characteristics, making it utterly enjoyable. Imported by Falcon Coffees and produced by Mustefa Abakeno is a smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producer near Agaro in the Jimma Zone of Western Ethiopia. The small wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Abakeno set up (called Beshasha) is used to process his and his neighboring farmers’ coffee, which he keeps separate and dries on raised beds near his house. In partnership with Falcon Coffee added an agronomist to Abakeno's team for further training and support for Mustefa and the local farmers, improve the quality and productivity of their coffee gardens. *A bit more about how this coffee is processed: Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds and the result is something like a light honey.