Mustefa Abakeno - Washed

MEET THE PRODUCER | In his hometown of Agaro, Mustefa Abakeno is a living legend. Before running his own farm and managing five washing stations in the area, Mustefa was instrumental in the formation of two important cooperatives: the Huna Oil Cooperative, and the Kata Meduga Cooperative Union. He also became one of the first smallholders to obtain a direct export license in 2018, less than a year after the Ethiopian government made it possible for smallholders to do so. 

Today, Mustefa’s numerous operations process coffee from over 200 outgrowers in Agaro and the surrounding area, including 36 of his neighbors – who each contributed to this traditional washed lot. Mustefa both practices and promotes sustainability practices in coffee production, including: routine pruning and stumping, composting coffee pulp, and reusing milling byproducts as mulch and fertilizer. He is highly regarded and revered throughout the wider coffee-growing community in Jimma, and we couldn’t be more proud to feature a living legend on our menu.

TRUST THE PROCESS | After being picked at peak ripeness, coffee cherries are delivered to the washing station by Mustefa and 36 of his closest neighbors. During the washing process, the coffee seeds are pulped from the skin and fruit and then fully submerged in water to ferment for 36-48 hours. This loosens the seed from the rest of the fruit and allows it to be brushed off by agitation. The squeaky clean coffee seeds are then placed on traditional raised drying beds to dry in the sun for 15-20 days, until optimal moisture content is achieved.

TAKE A SIP | If you’ve tried and loved a washed Ethiopian coffee in the past, this one is sure to become a new favorite. Delicately floral and supremely sweet, it exemplifies the flavor profile of a high-grown Ethiopian darling. Candied citrus and sweet mango keep things sweet, but also interesting. The cup sips like black tea and smells subtly of flowers, making it the perfect companion for these lingering summer days. 

Origin | Agaro, Jimma, Oromia, Ethiopia

Producer | Mustefa Abakeno + 36 surrounding smallholders

Process | Washed

Variety | 74110, 74112

Elevation | 1950-2100 MASL

This washed lot from Mustefa Abakeno represents a collaborative effort between the producer and 36 surrounding smallholders in the Agaro region of Jimma, Oromia. Cultivated at elevations between 1950 and 2100 masl, the coffee features the 74110 and 74112 varietals. These specific selections are often celebrated for their distinct aromatic profiles and refined acidity.

By utilizing a washed processing method, the producers emphasize the inherent clarity and brightness of the cherry. While washed coffees are generally recognized for highlighting terroir and clean, tea-like qualities, this particular selection showcases a complex interplay of floral and fruit-forward characteristics. To better understand how these specific attributes align with broader industry standards, one might consult the flavor wheel to categorize the nuanced notes of candied citrus, sweet mango, and black tea present in this cup.