Abakeno, Ethiopia

Our obsession with only the finest Ethiopian coffees knows no bounds as we bring you the Abakeno from Jimma, Western Ethiopia.

MUSTEFA ABAKENO LOT 15

The Abakeno has been named after farmer Mustefa Abakeno who owns the coffee mill that processed this sublime coffee over 2000 metres above sea level. As a bona fide success story, Mustefa has been an inspiration to countless neighbours who now farm speciality coffee including this one from Lot 15. All are consistent in farming techniques, but each producing distinctive coffee flavours due to the subtle differences in terroir.

This particular coffee has been naturally processed that has become something of a trademark offering for us, whereby the coffee cherries are dried between 24 and 27 days in the meticulous process of fermentation.

Can you taste it?

Naturally processed this coffee has inherited a unique berry funk flavour.  Expect tasting notes of raspberry alongside milk chocolate and a praline body.

Our recommendation

African coffees are known for their brightness and extremely fruity nature. We recommend trying this coffee black to accentuate this, whether on filter or espresso. Of course if your prefer coffee with milk it still taste great, so each to their own.

We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.