Kabira - a Natural Filter Coffee from Ethiopia

This coffee is unfortunately out of stock, but we plan to have it back with the next harvest.

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

Kabira - Green Coffee Info

Roasted for: all common filter methods & 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

All our coffees are sold as whole beans.

Tell me more about Mustafa Abba Keno

Kabira wasn't in our plans. And now we are so glad it's here. Our original filter coffee from Ethiopia sat in a container in the Saudi sun for so long that its quality unfortunately suffered. And just as we were musing disappointedly about the arriving goods, Bara from Falcon Coffee got in touch. 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 got to know Mustafa because he holds one of the sought-after export licenses. This allows him to sell coffee directly to exporters - like Falcon - since 2018. Falcon has been working intensively with Mustafa since 2019, investing in infrastructure, offering agricultural expertise, and together they are undertaking projects to involve neighboring producers. Mustafa now has two wet mills - Beshasha and Kabira. Kabira has more space for drying beds, which is why he processes Naturals there.

Why does the coffee taste the way it does?

We don't know exactly yet - so far we haven't had direct contact with Mustafa, but communicate through his coffees. It's interesting: Mustafa produces 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 before were very rich, lush in aroma, and very intense. Mustafa's coffee is significantly more elegant. He lets the coffee dry in the fruit pulp for almost 30 days, which is very long. Initially, he uses less high layers of cherries on the drying beds, thereby somewhat reducing the intensity of the fermentation. You can smell and taste this: the coffees are elegant, crystal clear, and sometimes reminiscent of washed coffees.

How do we roast this coffee?

We roast the coffee in 15kg batches 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. Shortly before the first crack, we completely cut the gas. Naturals tend to release a lot of energy just before, and especially during, the first crack, almost roasting themselves. So we take energy out of the drum and let the coffee finish roasting itself.