Ethiopia MUSTAFA ABAKENO - KABIRA LOT #7
Mustefa Abakeno's farm is located at 2,040masl and planted with coffee varieties from the Jimma research centre. Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like light honey.
Cup Score - 88.5
Producer | Mustafa Abakeno.
Process | Natural.
Varietal | 74110, 74112, and Heirloom.
Location | Agaro, Jimma, Western Ethiopia.
Notes | Vanilla, Blueberry, Pineapple.
Recommended: V60 | Aeropress | Chemex.