Kabira - a Natural filter coffee from Ethiopia, organic

Unfortunately, this coffee is sold out, but it is planned that it will come back to us with the next harvest.

Kabira is a flattering coffee. Perhaps a bit of a dandy - always elegant, not exaggerated, but extremely stylish. Kabira is one of the reasons we love coffees from Ethiopia. We smell tropical fruits and persimmon, taste white tea and milk chocolate alongside, and feel a delicate acidity. The coffee is elegant and tea-like.

Kabira - Green bean info

Roasted for filter, cold brew

Origin: Ethiopia, Jimma, Agaro

Producer: Mustafa Abba Keno, 2040 m.a.s.l.

Varieties: 74110, 74112 & other local, unspecified varieties

Post-harvest process: Natural, dry processed

Tell me more about Mustafa Abba Keno

Kabira was not on our plan. But now we're glad it's here. Our actual filter coffee from Ethiopia sat so long in a container in the Saudi sun that unfortunately the quality suffered. And just as we were pondering our disappointment with the shipment, Bara from Falcon Coffee reached out. She might have something - a coffee from Mustafa Abba Keno, a producer Falcon has been working with since 2018. Falcon Coffee has a team in Ethiopia and they met Mustafa because he holds one of the sought-after export licenses. Since 2018, he's been able to sell coffee directly to exporters like Falcon. Falcon has been working intensively with Mustafa since 2019, has invested in infrastructure, provides agronomic know-how, and together they run projects to include neighboring producers. Meanwhile, Mustafa has two wet mills - Beshasha and Kabira. Kabira has more space for drying beds, which is why he processes his naturals there.

Why does this coffee taste the way it does?

To be honest, we don't know exactly yet - so far we haven't had direct contact with Mustafa, but have been communicating through his coffees. What's interesting is this: Mustafa makes washed and honey-processed coffees, as well as naturals. Without knowing that, this information made sense after our blind cupping. Many naturals from the Jimma zone that we had tasted before were very full-bodied, rich in aroma, and very intense. Mustafa's coffee is noticeably more elegant. He lets the coffee dry in the fruit pulp for nearly 30 days, which is very long. At the beginning, he already uses lower stacks of cherries on the drying beds and thus somewhat reduces the intensity of fermentation. You can smell and taste it: the coffees are elegant, crystal clear, and sometimes remind you of washed coffees.

How do we roast this coffee?

We roast the coffee as a 15kg batch on our 30kg Giesen roaster. We roast the coffee very briefly to emphasize the elegant, fruity aromas. With a roast time of 8:08 and a development time of 47 seconds (9.6%), this coffee definitely belongs to our light, tea-like coffees. Just before the first crack, we remove the heat completely. Naturals tend to release a lot of energy just before, and especially during, the first crack, and almost roast themselves. So we remove energy from the drum and let the coffee finish roasting itself.