Ethiopian naturals are a mainstay for us, we pretty much always have an Ethiopian natural on the go and it’s for good reason. Made up of 74110 & 74112 this natural has undergone a process similar to honey, with a short fermentation period of 8 hours before 13-16 days on the drying beds; on Mustefa Abakeno’s farm that sits pretty near Agaro at 2040 masl. Mustefa has two processing stations where local producers can bring their coffees, Beshasha which almost exclusively processes washed lots, and Kabira which is more suited to processing naturals as there’s more space for drying beds.

Ethiopian naturals are a mainstay for us, we pretty much always have an Ethiopian natural on the go and it’s for good reason. Made up of 74110 & 74112 this natural has undergone a process similar to honey, with a short fermentation period of 8 hours before 13-16 days on the drying beds; on Mustefa Abakeno’s farm that sits pretty near Agaro at 2040 masl. Mustefa has two processing stations where local producers can bring their coffees, Beshasha which almost exclusively processes washed lots, and Kabira which is more suited to processing naturals as there’s more space for drying beds.