The story
Where this coffee comes from.
74158 · 96h Anaerobic Natural · Grade 1
Papaya, strawberry wine and watermelon — Grade 1 cherries grown at 2,230 metres in Arbegona, sealed for 96 hours of oxygen-free fermentation and dried slow on raised beds. Four of Ethiopia's top-ten Cup of Excellence lots came through this station. This is what it does sealed.
Tasting notes
Papaya · Strawberry wine · Watermelon · Tea
Origin
- Country: Ethiopia
- Region: Bursa, Arbegona — Sidama
- Producer: Mulugeta Muntasha · Bursa Speciality Coffee — 600 outgrowers
- Altitude: 2,230 m.a.s.l.
- Varietal: 74158, an Ethiopian landrace selection
- Process: Anaerobic natural — whole cherries sealed for 96 hours of oxygen-free fermentation
- Drying: Raised beds
- Grade: G1 — Ethiopia's top export grade
- Harvest: 2026 crop
Roast
Light-Medium development — the fruit here is delicate and wine-like; we roast for clarity, not weight. Roasted to order in small batches, rested 5–7 days before it ships.
The producer
Mulugeta Muntasha drove trucks of coffee cherry before he ever processed a lot of his own. He came home to Bursa — a village in Arbegona where coffee growing is still new — and built a station there. In 2021 his lots placed second, sixth and fifteenth in Ethiopia's Cup of Excellence; the following year, four of the competition's top ten coffees were processed at his station. Fifteen years in, Bursa Speciality Coffee works with around 300 farming families, and his son Degefu is coming up behind him.
Two processes, one station
We 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.
