Mustefa Abalulessa, Ethiopia

PROFILE: Sweet and Smooth WITH NOTES OF Apple Pie, Brown Sugar, Peach ROAST: Medium Roast For Espresso Brewing

Download the Mustefa Abalulessa, Ethiopia Transparency Report

ABOUT

There are over two million smallholder coffee farmers in Ethiopia, but only one Mustefa Abalulessa. He’s considered an industry pioneer and a community leader in his region, where he provides coffee seeds and ongoing support to the local coffee sector. This is classic Jimma coffee—bursting with big stone fruit flavours and cleansing acidity. The team is delighted to share it once again.

In 2017, a legislative change in the Ethiopian coffee industry made it easier for producers to gain export licenses, allowing them to sell more directly to customers like Seven Seeds. A fairly radical shift in the ECX (Ethiopian Coffee Exchange) enabled greater vertical integration, removing barriers to market entry for producers. Mustefa Abalulessa was one of the first to secure such a license, and after an initial meeting at origin in 2018, Seeds began purchasing directly from Mustefa in 2021—and have done so every year since. Changes like these have made it easier to establish and maintain direct relationships with smaller coffee exporters, reducing bureaucracy and improving pricing transparency.

SOURCING

ORIGIN: Agaro, Oromia, Ethiopia PRODUCER: Mustefa Abalulessa VARIETIES: Mix of 74110, 74165 PROCESS: Fully Washed ALTITUDE: 2150 masl PARTNERS: Coqua QUALITY SCORE: 86.25 HISTORY: Fifth year of purchasing LOT SIZE: 10800kgs HARVEST: October to December

Produced by Mustefa Abalulessa in the Agaro region of Oromia, this Ethiopian coffee represents the meticulous standards of the Seven Seeds roasting program. The lot is processed using the fully washed method, a technique often employed to highlight the inherent acidity and clean, vibrant profiles characteristic of high-elevation Ethiopian coffees. While washed coffees are frequently celebrated for their crisp clarity and refined structure, this specific selection offers a nuanced cup profile featuring notes of apple pie, brown sugar, and peach. To better understand how these specific descriptors align with broader sensory categories, readers may consult the flavor wheel for a deeper exploration of aromatic compounds. By focusing on the precise cultivation at 2150 masl, this entry showcases the intersection of traditional regional terroir and careful post-harvest processing, providing a balanced experience that reflects the unique agricultural identity of the Agaro district.