This certified organic coffee is grown by Mustafa Abakeno near Agaro in the Jimma region of Ethiopia at 2040 meters altitude. The coffee is processed at the Kabira washing station using the natural process method. Cherries are sorted, shade-dried for 1 day, then dried on raised beds for 20 to 30 days depending on weather conditions. The coffee features fruity and spicy notes of orange, plum, honey, and chai tea. Roasted as a developed espresso roast, it is suitable for espresso, moka pot, or automatic machines.
Muda is a micro specialty roastery led by Dajo Aertssen, a decorated cup tasting champion who brings deep sensory expertise to small batch roasting. They rotate roughly fifteen coffees at a time, often single origin, and prefer roast profiles that work for both espresso and filter so customers can brew whichever way they prefer. Sourcing emphasizes transparency and quality from Colombia, Rwanda, Ethiopia and El Salvador among others, and their reputation in the French specialty community makes their beans a destination buy for visiting coffee fans.
