Ethiopia · Sidama (Bursa)
87+ Excellence74158 · 2,230 m.a.s.l.
Mulugeta Muntasha · Bursa Speciality Coffee · Sidama (Bursa)
$35.00 or from $27.20 / bag with a subscription
Rounder than most Ethiopians grown this high. Medium body, gentle acidity, and soft light fruit rather than a sharp, tea-like edge.
Mulugeta Muntasha’s station, fully traceable600 outgrowers in Arbegona, Sidama
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Customer reviews
5.0 · 1 review
“So good in espresso”
The same Dawencho beds that put four lots in Ethiopia’s Cup of Excellence top ten — built by Mulugeta Muntasha in 2021, in a village that had only just planted its first coffee trees. This is what those beds do sealed.
Meet the producerWe buy two lots from Bursa. The washed Grade 1 is clarity with nothing to hide behind — apricot, honeysuckle, raspberry. This one is the same hands, sealed: papaya, strawberry wine, watermelon.
One station, two answers to the same question.
Sealed fermentation on delicate high-altitude cherry is the easiest way to lose it. Four days can flatten a coffee this fine into generic booze-and-berry, indistinguishable from any other long ferment.
It survives because of what goes in and who runs it: Grade 1 cherry, Ethiopia’s top export grade, at a station that has been resolving this exact trade-off for fifteen years — then dried on raised beds rather than rushed.
Specialty coffee talks about price and almost never about cost. Here is ours for this lot, straight off the importer's invoice.
| Green, up to our door | $27.74 / kg |
|---|---|
| Roast loss ~16% | $33.02 / kg roasted |
That is the invoiced price of the green, plus what it costs to move it from the port to our roastery. Roasting then drives off water and chaff — about 16% of the weight — so a kilo of roasted coffee starts as roughly 1.19 kg of green.
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. This anaerobic Grade 1 comes from 600 outgrowers — about 300 farming families — at 2,230m.
How this coffee was made
Ethiopia · Arbegona, Sidama · 74158 Heirloom G1 · 2,230 m · Mulugeta Muntasha · Dawencho station
Papaya · Strawberry wine · Watermelon · Tea
600 smallholders around Arbegona station deliver coffee cherries at peak ripeness of this indigenous, naturally evolved varietal.
Coffee cherries are carefully fermented in sealed, oxygen-free tanks to enhance the fruit flavours.
Beans are slowly sun-dried on beds above 2,300 m.
Selected beans are roasted with precision to unlock these beans’ unique flavour characteristics.
