This coffee is produced by Habtamu Abera from Gedeb, Ethiopia, at 2100 meters altitude. The lot contains varieties 74110 and 74112, developed by the Jimma Agricultural Research Centre, along with landrace varieties such as Kurume and Wolisho. These named varieties resulted from a mass survey identifying regional distinctions and are named after local trees. The coffee is washed processed and sourced from Habtamu's washing station in the Chelchele region. The lot is a blend from hundreds of smallholder farms across the region, featuring nectarine and jasmine flavor notes.
Steve and Julie Gianoutsos founded Mojo Coffee in Wellington in 2003, building a family owned operation that has remained in New Zealand hands ever since and grown into a network of cafes across Auckland, Wellington, and Christchurch. The company headquarters sit in Wellington, and the roastery supplies both retail customers through its cafe network and wholesale partners including offices and independent cafes that receive comprehensive barista training and technical support as part of the partnership. Mojo also operates mobile coffee carts and vans for events throughout the Wellington region, extending the brand's reach beyond its permanent locations and into festivals, conferences, and corporate functions across the capital.
