Filter/Espresso: Tangerine, subtle apricot & chocolate. Grapefruit acidity.

Filter/Espresso: Tangerine, subtle apricot & chocolate. Grapefruit acidity.


Tastes of tangerine, subtle apricot & chocolate. Grapefruit acidity.

Washed process

Medium-light roast


Great for brewing as espresso or filter.

  • How best to brew these beans

    We found out that this coffee with that level of roast goes excellent with your everyday filter or with your skilfully extracted espresso shot. In a proper filter preparation (see our guide for tips), you can expect intense tangerine alongside subtle apricot and chocolate notes and grapefruit acidity throughout. In filter as well as espresso, with a proper job done, you will find a sweet, sweet drink all the way to the bottom.

    Our usual recommendation is not to under-extract your brew, meaning you will miss extracting those tasty compounds within the grounds. Over-extraction is not a big deal but prepare yourself for a bit of extra bitterness in your drink.

    I found the sweet spot for this Ethiopian as an espresso with this recipe*: 18g dose, 32g yield in around 35 seconds. Adjust your extraction technique to match these parameters and you will probably get lucky like me. By the way, my water is filter and the temperature is 90degrees Celcius. Please, bear in mind that these recipes and recommendations are just guidance purpose only and they may not achieve desired results due to different conditions, set-ups and training.

  • About the coffee farm

    The beans were grown by Mustefa Abakeno, in Jimma area of Western Ethiopia. Imported to the UK by Falcon Coffees.

    Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land near to Agaro in the Jimma area of Western Ethiopia. The farm and wet mill is located 2040masl and is planted with various variety selections from the Jimma research centre. Mustefa has a small disk pulper, which he uses for 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 coffee for a short period of time before he moves it to his drying beds, and the result is something like a light honey process.

    Mustefa has recently registered as an exporter in order to start selling his coffee directly to buyers, which he is now able to do since the changes to regulation in Ethiopia. We bought this coffee from Falcon Coffees, coffee bean importers who are able to work with Mustefa to drive quality uplift through direct relationships, covering all aspects of quality best practices, and making the supply chain much more efficient to maximise the amount of money that goes back to the producers. (Information provided by Falcon Coffees).