Kabira Lot#2 - Ethiopia
VANILLA ICED CREAM, BLUEBERRY, CLEMENTINE
WHERE AND WHO
Mustefa Abakeno runs a little farm in the Jimma Zone, located in the West Ethiopia. His farm is at more than 2000 m.a.s.l. and extends for 18 hectares. Most of the varieties he grows came from the Jimma Research Center. He process both natural and washed coffee and he build a little wet mill where he used to process both his coffee and ones from the out growers close from his farm. From 2018 Mustefa has been registered as an exporter and he can sell his own coffee directly to international buyers. It helps him to earn more money and expand the farm. Nowadays, in 2020 he acquired a new washing station, Kabira which allows him to completely dedicate Beshasha to washed lots, while Kabira is more suited to processing naturals.
FROM THE CHERRY TO THE BEAN
This coffee is processed with the classic natural process. The whole cherries are lay on raised bed and exposed to the sun for 24 to 27 days depending on the weather. All the beds are covered with shade netting to protect the coffee during the hottest hours of the day. When the cherries achieve the correct moisture level are depulped and packed for the export.
ABOUT THE VARIETY
Heirloom coffee is a compound phrase for several naturally occurring types of coffee found in Ethiopia. This term is commonly used to refer to local types, many of which are still present in the wild today. In this case the exact variety of this coffee is J.A.R.K 74/158, selected to for enhanced pest resistance and higher yields.
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