Discover the best of what this season has to offer with our limited release Golden Hour Coffees. Each small batch has been lightly roasted to highlight its unique flavours. Our Golden Hour single origin coffee is always fresh as it rotates with the seasons. It's perfect for third wave coffee lovers and specialty coffee fans.

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Ethiopian Kabira

Altitude - 2000 - 2300

Process: Natural

Location: Jimma, West Ethiopia

Variety: 74110, 741112

We Taste: Melon, Apricot, Pineapple

Sourced from Falcon Specialty Coffee:

This coffee is produced through the work of Mustefa Abakeno, a smallholder farmer and exporter based in the Jimma Zone of western Ethiopia. Mustefa manages an 18-hectare farm located at approximately 2,040 metres above sea level. His farm is planted with a range of coffee varieties sourced from the Jimma Agricultural Research Centre, reflecting both the region’s coffee heritage and ongoing work to improve quality and productivity.

Mustefa began working as an exporter and established the Beshasha wet mill. The station processes coffee from Mustefa’s own farm as well as cherry delivered by neighbouring outgrowers, who typically manage farms ranging from around four to ten hectares.

Mustefa’s relationship with Falcon in Addis Ababa has focused on improving quality through direct collaboration across cherry selection, drying, lot separation and farm management. This work has also supported a more direct supply chain, helping more of the value return to producers while improving traceability for buyers.

Badeyi is one of the additional purchasing sites acquired by Mustefa during the 2022 off-season, alongside Echamo, Jarso and Saadi. These sites act as collection points where cherries are selected and purchased from neighbouring farmers before being transported to Mustefa’s main processing stations at Beshasha and Kabira. The Badeyi site strengthens Mustefa’s ability to source cherry from surrounding farmers while maintaining closer control over selection at the point of purchase.

For this natural Kabira, the cherries are delivered and floated to remove immature or lower-density fruit. The coffee is then skin-dried under shade for one day before being moved to raised beds, where it dries for around 20 to 30 days depending on weather conditions. Regular turning and careful moisture monitoring are used to support even drying and reduce the risk of spoilage.

Mustefa has continued to invest in infrastructure to support quality and growth. He has built a modern warehouse in Agaro with facilities for milling natural processed coffees, strengthening his control over post-harvest preparation. The development of purchasing sites such as Badeyi also reinforces his role in connecting neighbouring farmers to a more structured and traceable supply chain.

The Badeyi lot sits within this wider supply structure, reflecting Mustefa’s focus on selective cherry purchasing, controlled processing and direct relationships with nearby farmers. His continued investment in processing, drying, moisture control and farmer training supports both coffee quality and the development of the surrounding coffee-growing communities.