Musa Abalulesa Honey

This juicy heirloom coffee introduces itself with aromas of golden raisin, nougat, and oolong tea. We found notes of macadamia, green tea, and shortbread in the cup alongside green grape acidity. The aftertaste features semi-sweet chocolate and basil.

Details

Producer: Musa Abalulesa Farm: 21 Smallholders Region: Goma District Altitude: 2,100 masl Varietal: JARC 74110, JARC 74165 Process: Honey Roast: Light-Medium Notes: Green Grape, Shortbread, Oolong Tea

The Story

Imported by our friends at Crop to Cup.

"Musa Abalulesa and his brothers, Mustefa and Gugu, each farm small holdings in Gomma, Agaro. Musa and Mustefa jointly manage two farms outside Beshasha—Koye and Chanko—on land at 2,100 meters that was once dense jungle. Before it was cleared for coffee, that parcel served as a hideout for their father, Abalulesa, a guerrilla resisting the Derg military regime. Abalulesa died in 1977, when Musa was two. Under a later amnesty and reconciliation program, the government granted land to the family—property his sons now farm.

"In 2006, Musa won a national competition organized by the Ethiopian government among 500 selected participants. The prize sent him to AFCA in Uganda and included both cash and a hand pulper. He reinvested the money to expand his farm to 43.8 hectares. Two years later, however, the launch of the Ethiopian Commodity Exchange ended direct export, forcing him to sell locally in Agaro at commercial prices.

"That shifted in 2016, when export liberalization allowed certain farmers to secure their own licenses. Crop to Cup became Musa’s first direct-sale customer that year. His success has encouraged others in the region to pursue direct export in search of stronger prices. Premiums earned since have funded farm renovations, new seedlings from his nursery, additional drying beds, shade cloth, and a larger warehouse.

"Musa farms organically, grows avocados, and keeps honey bees to diversify income. Together, Musa and Mustefa also operate a seed production business, supplying seeds to local government seed banks."

Produced by Musa Abalulesa in the Goma District of Ethiopia, this lot represents a distinct approach to regional processing. While many coffees from this origin are traditionally washed or natural, this selection undergoes a honey process, a method that leaves a portion of the fruit mucilage on the bean during drying. This technique often bridges the gap between the clarity of washed coffees and the intensity of naturals, potentially influencing the final cup profile.

Roasted by PT's Coffee Roasting, this coffee is grown at 2100 masl. The resulting cup features notes of green grape, shortbread, and oolong tea. To better understand how these specific descriptors fit into the broader spectrum of coffee quality, you can consult the flavor wheel. For those interested in the specific terroir of this Ethiopia · Goma District harvest, the high-altitude environment remains a critical factor in the development of these nuanced characteristics.