Ethiopia - Musa Abalulesa Oma Fontule | Honey Process

Origin

• 🇪🇹 Ethiopia· Limu

Tasting notes

Character

• Sweet

Musa Abalulesa farms in Gomma, Agaro, in Ethiopia's Limu region. He and his brothers, Mustefa and Gugu, each manage their own small holdings, with Musa and Mustefa jointly running two farms outside Beshasha, known as Koye and Chanko. The land sits at 2,100 meters and was once dense jungle before it was cleared for coffee. In 2006, Musa won a national competition organized by the Ethiopian government among 500 participants, earning a trip to AFCA in Uganda along with cash and a hand pulper. He reinvested the prize money to expand his farm to 43.8 hectares. When the Ethiopian Commodity Exchange launched in 2008, it ended direct export, forcing him to sell locally in Agaro at commercial prices until export liberalization in 2016 allowed him to secure his own license. Crop to Cup became his first direct-sale customer that year, and the premiums earned since have funded farm renovations, new seedlings, additional drying beds, shade cloth, and a larger warehouse. Musa farms organically, grows avocados, and keeps 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. bees to diversify income. He and Mustefa also run a seed production business, supplying seeds to local government seed banks. Brewing recommendations: Rest: 3+ weeks Espresso: 1:2.5–2.7 | 26–30s Filter: 1:16–17 | 94°C