74158 Heirloom Grade 1 · Washed · 2,300–2,400 m.a.s.l.
Mulugeta Muntasha grew up in Bursa when Bursa grew no coffee. He learned the trade driving cherry trucks in Arsi, then came home in 2021 to build Dawencho station — just as his village planted its first trees. Within two years, four of Ethiopia’s top-ten Cup of Excellence lots came off his beds, including the national winner.
Light, clean, floral. Bright lime acidity, stone-fruit sweetness, and almost no body next to the rest of the lineup. The most straightforwardly classic cup we sell.
First time?The safest bet on the list. If the words “anaerobic fermentation” make you hesitate, start here — then try its sealed sibling from the same station and taste what four days changes.
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The lot file
Why this lot
We are a house of controlled fermentation — but control isn’t one technique. This lot is the proof: no sealed tanks, no extended window, just the classic washed process executed with precision at serious altitude. If our anaerobic lots show what fermentation can add, this one shows what discipline alone can do.
What goes wrong
Washed coffee has nowhere to hide. There is no fermentation character to cover a picking error, a drying mistake, or mediocre cherry — every flaw lands in the cup undisguised.
That is exactly why it is here. Grown at 2,300–2,400 metres, the highest in our lineup, processed by the station behind four of Ethiopia’s top-ten Cup of Excellence lots in 2022, and cupping 87 on arrival — our highest. It is the lot that shows what the same hands do with none of the tools.
How to brew it
We roast a single omni profile per lot — light-medium, developed to work in a cone, in a press and in a portafilter. Not a compromise between them: one correct roast for the coffee, then a brew method chosen to suit it.
| Method | Ratio | Water | Grind | Time |
|---|---|---|---|---|
| Filter | 1:16 | 198 °F | Coarse · 800–1,000 µm | ~3:15 (45 s bloom) |
| Immersion | 1:14 | 190 °F | Medium · 600–800 µm | ~2:45 (45 s bloom) |
| Espresso | 1:2.5 | 198 °F | Fine · 200–300 µm | 28–34 s |
Why lower pressure on espresso. A light-medium omni roast pushed at a full 9 bar throws its acidity and its bitterness at you at once. Pull it at 6–7 bar with an extended 8–12 second pre-infusion — wetting the bed evenly before extraction starts softens both ends and lets the fruit through. No pressure control? Grind a little coarser and pull longer: 1:2.5 rather than 1:2.
Sharp, boozy or thin at the finish? Go one step coarser and drop to 190 °F. Flat or hollow? Go finer first, and only then up to 199 °F. Change one thing at a time.
Rest. We rest every roast 5–7 days before it ships, so it arrives ready. These lots keep opening up after that — give a bag ten days off roast before you judge it.
Meet the producer
Bursa, Arbegona — Sidama. Mulugeta drove cherry trucks before building his own station in a village where coffee growing is still new. In 2021 his lots placed 2nd, 6th and 15th in Ethiopia's Cup of Excellence; in 2022, four of the country's top ten coffees were processed there.
Small-batch roasting
How this coffee was made
Ethiopia · Arbegona, Sidama · 74158 Heirloom G1 · 2,300–2,400 m · Mulugeta Muntasha · Dawencho station
Apricot · Lime · Raspberry · Honeysuckle
600 smallholders around Arbegona station deliver ripe coffee cherries.
Coffee cherries are carefully depulped, fermented and washed clean.
Beans are sun-dried slowly on beds above 2,300 m.
Selected beans are roasted with precision to unlock their unique flavour characteristics.
