Ethiopia Kabira from the Czech roaster Father’s is like a basket of dark fruit placed next to freshly blooming jasmine. The flavor combines sweet blackberries, citrusy bergamot, and a delicate floral note of jasmine, complemented by a pleasantly creamy character. The cup thus comes across as distinctly fruity, yet at the same time elegant and smooth. It’s a pour-over that manages to be both juicy and fragrant in a single sip, beautifully showcasing just how diverse the character of naturally processed Ethiopian coffee can be.
The coffee comes from the Jimma region in western Ethiopia and is produced by Mustefa Abakeno—whom you may recognize from other Father’s coffees—along with his brother, Abdo Abamecha. Abdo has been involved in coffee for more than eight years and has also been exporting it directly since 2023. This lot was processed at the Birbisa station and consists of the Ethiopian varieties 74112 and 74110, which were bred by the Jimma Agricultural Research Center with an emphasis on quality in the cup as well as greater resilience during cultivation.
Kabira is processed using the dry ( natural) method. Upon arrival at the station, the whole cherries are first sorted in water by density, removing unripe and lower-quality fruits. The selected cherries are briefly pre-dried in the shade and then transferred to raised beds, where they are regularly turned to ensure even drying. Once the correct moisture content is reached, the coffee is finally de-pulped and prepared for export. Contact between the beans and the pulp during drying enhances the coffee’s distinctive sweetness and fruitiness.
- Producer: Mustafa Abakeno, Abdo Abamecha
- Processing station: Birbisa washing station
- Elevation: 2,000–2,500 m above sea level