Mullugeta Muntasha Arbegona Natural

This soft coffee opens with aromas of raspberry jam, Swiss chocolate, and peach cobbler. Notes of pecan, ruby red grapefruit, and semi-sweet chocolate are accompanied by wild strawberry acidity in the cup. The layered finish features black tea and sage.

Details

Producer: Mullugeta Muntasha Farm: Mullugeta Muntasha's farm Region: Sidama Altitude: 2,185 masl Varietal: 74158 Process: Natural Roast: Light Notes: Semi-Sweet Chocolate, Raspberry Jam, Black Tea

The Story

Imported by our friends at Crop to Cup. Cherries are collected from Mullugeta’s farm in Bursa and dried on raised beds for up to 25 days at his Dawencho drying station, which also supports neighboring producers.

Mullugeta Muntasha grew up in Bursa village, which until recently did not grow coffee. In his youth, he worked as a truck driver in neighboring Arsi, transporting cherry from the collection center to a private washing station. He learned the coffee business, eventually becoming a collector of coffee in Arsi and supplying the central market.

Over time, and partially due to the effects of climate change, farmers in his home of Bursa began to plant coffee with the support of the Agricultural office. In 2021 Mullugeta returned to Bursa to establish his own drying station, Dawencho.

In 2022, four of the top 10 Cup of Excellence winners were Mullugeta’s lots, including that of Legesse Botosa—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm.

The Mullugeta Muntasha Arbegona Natural represents a distinct expression of the Ethiopia · Sidama region. Produced by Mullugeta Muntasha at an elevation of 2185 masl, this lot features the 74158 varietal. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts a heavier body and pronounced sweetness to the final cup. Roasted by PT's Coffee Roasting, this selection highlights a profile of semi-sweet chocolate, raspberry jam, and black tea. When evaluating these specific characteristics, tasters may find it helpful to reference the flavor wheel to better identify the nuances between the jammy fruit notes and the tea-like finish. This coffee serves as a compelling example of how careful cultivation and traditional processing methods can highlight the unique terroir of the Sidama zone, offering a complex experience that balances deep, dark cocoa tones with vibrant, fruit-forward acidity.