Muje Mesina, Ethiopia

Region: East Guji Producer: Smallholders Altitude: 1980 MASL Process: Washed Variety: 74110, 74112, 74165

Tasting Notes: Black Tea, Berry, Raisin

About Muje Mesina

Just 17 kilometres from Adola town in southern Ethiopia lies the village of Muje, a thriving coffee-growing community in East Guji. Here, nearly 2,000 smallholder farmers cultivate what is locally known as “garden coffee,” a testament to Ethiopia’s deep-rooted coffee culture. These farmers contribute to a legacy celebrated for producing some of the world’s most extraordinary coffees. Their harvests are delivered to the Muje Mesina washing station, located beside the Awata River—a vital resource enabling the production of high-quality washed coffees.

Ethiopian coffee is naturally organic. Traditional practices and native landrace varieties thrive with minimal intervention, creating harmony between the coffee trees and their environment. This coffee is an excellent example, showcasing vibrant acidity, dense fruit flavours, and complex layers in the cup. Notably, the beans are smaller in size, a hallmark of coffee grown at high elevations where longer maturation results in exceptional flavours. Though small, these beans are densely packed with character.

The Muje Mesina washing station spans three hectares and is equipped with 200 shaded drying beds and fermentation tanks. During the November harvest, only the ripest cherries are hand-picked and processed within 8 to 12 hours. The cherries are then fermented underwater for 48 to 72 hours, allowing their flavours to develop before being thoroughly washed, dried, and carefully turned over 8 to 10 days to ensure even drying. Station supervisors oversee each stage to maintain quality. Once dried to the ideal moisture level of 10 to 12%, the coffee is transported to Addis Ababa, where it undergoes meticulous cleaning, hulling, polishing, and sorting. Defects are removed using advanced colour sorters, and the coffee is sealed in GrainPro bags to preserve its freshness for export.

Beyond coffee, Muje Mesina makes a meaningful impact on its community. By constructing two underground water sources, the washing station addresses the critical need for clean, safe drinking water. Its commitment to sustainability is reflected in certifications such as CAFE PRACTICE, Rainforest Alliance, and Organic, along with accolades like the African Taste of Harvest award and its role in the 2018 World Barista Championship-winning coffee.

This coffee comes to us through Primrose Coffee, a trusted partner with two decades of experience in Ethiopian green coffee exports. Also a proud member of the Ethiopian Chapter of the International Women’s Coffee Alliance, Primrose shares our vision of empowering producers and delivering exceptional coffee to the world.

Sourced from smallholders in the East Guji region of Ethiopia, the Muje Mesina lot is a washed-processed coffee roasted by Common Man Coffee Roasters. Grown at 1980 masl, this selection highlights the distinct profile often associated with this high-elevation zone. While washed coffees are generally celebrated for their clean acidity and ability to showcase the inherent characteristics of the bean, the specific profile here presents notes of black tea, berry, and raisin.

To better understand how the processing methods influence these final cup qualities, it is helpful to consider how different techniques impact the development of sugars and acids during drying. For those looking to further explore the nuances of these descriptors, referencing a flavor wheel can provide a structured way to identify and categorize the complex interplay of fruit and tea-like tones found in this particular East Guji offering.