Mustefa Abakeno - Washed

From Agaro in Jimma, Ethiopia, this coffee grows at 1,950–2,100 meters elevation and represents a collective effort: Mustefa Abakeno, a legendary producer and early adopter of direct export licensing, sourced cherries from 36 neighboring smallholders. The traditional washed process ferments the seeds for 36–48 hours before drying on raised beds for 15–20 days, yielding a clean, bright cup. Expect delicate florals, candied citrus, and sweet mango with a black tea–like body and subtle floral aromatics—a refined, intricate Ethiopian that rewards slow sipping.