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Ethiopia – Kabira
Price range: € 17.67 through € 106.07
Country: Ethiopia
Region: Agaro, Jimma, Western Ethiopia
Station: Kabira
Producer: Mustefa Abakeno
Altitude: 2000–2100 m.a.s.l.
Variety: 74110, 74112
Processing: natural
Tasting notes: blackberries, red apple, cream ice cream
Kabira is proof that even in a fast-changing world, specialty coffee can stay true to its origins. This coffee comes from the Agaro region in Western Ethiopia, where Mustefa Abakeno not only cultivates but also processes coffee at his own and shared stations – including the one named Kabira. It combines a traditional approach with a modern eye for detail, both in drying and in community work.
The story of the farm and producer Mustefa Abakeno
Mustefa Abakeno manages an 18-hectare farm in the Jimma area, over 2000 meters above sea level. He grows local varieties developed by the Jimma Agricultural Research Center. In 2018, following changes in export regulations, he began selling coffee directly and established the Beshasha processing station, which today also serves neighboring smallholders (so-called outgrowers).
Since then, Mustefa has expanded his network of cherry collection sites – including four new locations: Echamo, Jarso, Badeyi, and Saadi. Cherries from these sites are processed at Beshasha and Kabira, both of which he operates himself.
How is coffee from Kabira processed?
This coffee is processed using the natural method. Cherries are first floated in water to remove underripe ones. After that, they are shade-dried for one day to stabilize the process and then moved to raised beds, where they dry for 20 to 30 days, depending on the weather.
Thanks to collaboration with agronomist Harun (Falcon Addis Ababa), new steps have been introduced, such as shade netting during the hottest hours of the day and moisture monitoring throughout the drying phase. Each day lot is evaluated and contributes to the final cupping profile.
Variety
This coffee comes from Ethiopian varieties 74110 and 74112, developed at the Jimma Agricultural Research Center. These varieties are known for their resilience and excellent adaptation to high-altitude conditions.
We work with several couriers worldwide, the table HERE specify the conditions for each country.
If your country is not available please send us an email to info@fathers.cz.
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Region: Gedeb
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Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
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Altitude: 900-1100 m above sea level
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Region: Upper Bukyabo
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Altitude: 1,800 – 2,200 m a.s.l.
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Region: El Diamante, San José de Lourdes
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Altitude: 1,900–2,000 m a.s.l.
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Processing: washed
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Process: Washed
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Region: Gedeb
Washing Station: Lalesa
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Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: Natural
Tasting notes: blueberry cheesecake, lime
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We roast it both for filter and espresso.
Did you know that we also have a limited edition from Lalesa processed using the black honey method?
Country: Ethiopia
Region: Lalesa, Gedeb
Farm / station: Lalesa Gedeb
Producer: Ephtah Specialty Coffee
Altitude: 2,150–2,200 m a.s.l.
Variety: Heirloom
Processing: anaerobic natural
Tasting notes: cherry cola, mulberry, cocoa beans
Brew method: suitable for all filter brewing methods (V60, Solo Dripper, AeroPress, Chemex, French press…)
Type of coffee: roasted whole bean coffee
For us, Lalesa is not just the name of a station. It is a place where we stood and watched women carefully sorting coffee, and where we admired Wubit as she led the team with incredible determination. Lalesa is proof that coffee can change lives. And now we can share this coffee with you. It is the taste of a place that truly moved us.
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Region: Agaro, Jimma, Western Ethiopia
Washing Station: Beshasha
Producer: Mustefa Abakeno + local smallholders
Altitude: 2000–2100 m a.s.l.
Variety: 74110, 74112
Processing: Washed
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Brew Method: Suitable for all filter brew methods (V60, Aeropress, Chemex, French press…)
Type: Roasted whole bean coffee
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Region: Kiambu
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