Pardubice Ethiopia KABIRAfromZrno44 will immediately enchant you with its complex yet harmonious flavor. The cup reveals subtle notes of ripe mango, fresh oranges, and delicate black tea – light to medium body completes the flavor structure, which is pleasant and without a hint of excessive bitterness. You will also notice a hint of caramel toffee, which is listed as an accompanying sweetness. Varieties 74110 and 74112 were grown at an altitude of over 2,000 meters above sea level in the Agaro-Jimma region of Ethiopia – this exceptional origin allows the beans to develop rich aromatic components, a more delicate acidity, and a more complex profile.
Kabira coffee is grown and processed by experienced farmer Mustefa Abakeno in western Ethiopia, in the Agaro-Jimma region. His farm is located at an altitude of approximately 2,040 meters above sea level, which is ideal for slow cherry ripening and maximizing flavor potential. MustefarunsBeshashu, where he works with both his own production (part of the harvest) and other smaller farmers in the area, supporting the local community and sharing know-how. The result is a coffee that combines the personal care of the individual grower with a collective effort for quality and transparency.
Kabira is processed using the natural method, which means that the coffee cherries are dried whole—with the pulp—and only then are the skin and parchment removed. This processing method promotes more intense fruit tones and sweetness in the beans. In the case of this coffee, the high altitude and careful handling of the cherries also help: thanks to this, the aromas are preserved, the acidity is delicate and pleasant, and the overall impression is very mature. The combination of origin, variety, and natural processing method results in a well-structured coffee – distinctive but not aggressive; complex but drinkable, with an authentic Ethiopian character.