Kabira - a natural filter coffee from Ethiopia, organic

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

Kabira is a flattering coffee. Perhaps a dandy - always elegant, not over the top, but extremely stylish. Kabira is one reason why we love coffees from Ethiopia. We smell tropical fruits and persimmons, taste white tea and milk chocolate and sense a delicate acidity. The coffee is elegant and tea-like.

Kabira - Green Coffee Information

Roasted for: all common filter methods & cold brew

Origin: Ethiopia, Jimma, Agaro

Producer: Mustafa Abba Keno, 2040 m above sea level

Varieties: 74110, 74112 & other local, unspecified varieties

Post-harvest process: Natural, dry processed

All our coffees are sold as whole beans.

Tell me more about Mustafa Abba Keno

Kabira wasn't on our plan. But now we're glad it's here. Our actual filter coffee from Ethiopia sat in a container in the Saudi sun for so long that the quality suffered. And just at the moment when we were disappointed with the goods that had arrived, Bara from Falcon Coffee got in touch. She might have something - a coffee from Mustafa Abba Keno, a producer with whom Falcon has been working since 2018. Falcon Coffee has a team in Ethiopia and they got to know Mustafa because he has one of the sought-after export licenses. This means that he has been able to sell coffee directly to exporters - like Falcon - since 2018. Falcon has been working intensively with Mustafa since 2019, has invested in the infrastructure, offers agronomic know-how and together they are doing projects to involve neighboring producers. Mustafa now has two wet mills - Beshasha and Kabira. Kabira has more space for drying beds, so he does the naturals there.

Why does coffee taste the way it does?

Unfortunately, we don't know that for sure yet - we haven't had any direct contact with Mustafa yet, but have been communicating through his coffees. This is interesting: Mustafa makes washed and honey-processed coffees, as well as naturals. Without knowing this, this information made sense after our blind tasting. Many naturals from the Jimma zone that we had tasted so far were very rich, rich in aroma and very intense. Mustafa's coffee is much more elegant. He lets the coffee dry in the pulp for almost 30 days, which is a very long time. At the beginning, he puts fewer layers of cherries on the drying beds, thereby reducing the intensity of the fermentation. You can smell and taste it: the coffees are elegant, crystal clear and sometimes reminiscent 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 accentuate the elegant, fruity aromas. With a roasting time of 8:08 and a development time of 47 seconds (9.6%), the coffee is definitely one of our light, tea-like coffees. Just before the first crack, we take the gas off completely. Naturals tend to give off a lot of energy just before, and then especially during, the first crack and almost roast themselves. So we take energy out of the drum and let the coffee finish roasting itself.