Jumping Goat 001 Mustefa Abakeno - Ethiopia
House Filter Mustefa Abakeno, Ethiopia | Heirloom, Natural
An elegant Ethiopian, full of damson jelly and red fruits, cooling into a long lime finish with fudge sweetness. Balanced, structured and smooth.
The second character in our Profile Series, The Jumping Goat takes its named from a myth told about the discovery of coffee. Once upon a time a farmer walked high in the hills of Ethiopia with his goats, when he noticed one more energetic than the rest, jumping high and bouncing around - this goat had eaten the fruit of wild tree - a coffee tree. Our House Filter should be uplifting, elevating and fruit filled - bringing to life that same terroir that gave us coffee. The aim of the roast is to maintain the aromatic properties of the coffee while developing a juicy sweetness and body.
- Origin
- Coffee Specification
- About the Farmer
- About the Variety
- Brewing Guide
| Producer | Mustefa Abakeno |
| Farm |
Happy Fiver |
| Region | Agaro, Jimma |
| Country | Ethiopia |
| Cultivar | Gibirinna and Serto (Identified as 74/110 and 74/112) |
| Fermentation |
Classic Natural |
| Drying |
Raised Bed |
| Altitude | 2040 masl |
Mustefa has a 18 hectare smallholding in western Ethiopia, growing intercropped heirloom varieties. He's also set up a small wet mill to process his coffee, as well as outgrower's lots (his neighbours). Mustefa uses a small disk pulper for about half his coffee, while the other half is dried, and essentially naturally processed. Although this natural is fermented for a short period before it reaches the drying beds, making it something like a light honey process.
The Gibirinna and Serto varieties are locally selected heirloom coffees, from a ‘Mother Tree’ in the Metu-Bishari forest in Oromia. Both were developed at the Jimma Agricultural Research Centre (JARC), and confirmed in 1974 hence the 74 official catalogue numbers (74/110 and 74/112). Widely acknowledged to be the ‘motherland’ of coffee, Ethiopia today has over 60 genetically distinct varieties - making it the most coffee biodiverse region in the world. Whilst this is a single estate coffee, it is a field blend - since it’s incredibly rare to find single variety lots, most farmers choosing traditional and more viable harvest and post harvest process and referring to these blend as ‘Ethiopian Landrace’.
These short and compact trees produce small cherries and beans but have good disease resistance and yield potential.
Our recipe below is a good starting point, we brew using a Cafec Flower Dripper, Acaba papers and a Commandante Grinder. 100-115ppm Water.
| Dry Dose | 12g |
| Beverage Weight | 204g |
| Time | 2m40s |
| Temperature | 92°C |
| Grind Setting |
24 clicks |
Origin
| Producer | Mustefa Abakeno |
| Farm |
Happy Fiver |
| Region | Agaro, Jimma |
| Country | Ethiopia |
Coffee Specification
| Cultivar | Gibirinna and Serto (Identified as 74/110 and 74/112) |
| Fermentation |
Classic Natural |
| Drying |
Raised Bed |
| Altitude | 2040 masl |
About the Farmer
Mustefa has a 18 hectare smallholding in western Ethiopia, growing intercropped heirloom varieties. He's also set up a small wet mill to process his coffee, as well as outgrower's lots (his neighbours). Mustefa uses a small disk pulper for about half his coffee, while the other half is dried, and essentially naturally processed. Although this natural is fermented for a short period before it reaches the drying beds, making it something like a light honey process.
About the Variety
The Gibirinna and Serto varieties are locally selected heirloom coffees, from a ‘Mother Tree’ in the Metu-Bishari forest in Oromia. Both were developed at the Jimma Agricultural Research Centre (JARC), and confirmed in 1974 hence the 74 official catalogue numbers (74/110 and 74/112). Widely acknowledged to be the ‘motherland’ of coffee, Ethiopia today has over 60 genetically distinct varieties - making it the most coffee biodiverse region in the world. Whilst this is a single estate coffee, it is a field blend - since it’s incredibly rare to find single variety lots, most farmers choosing traditional and more viable harvest and post harvest process and referring to these blend as ‘Ethiopian Landrace’.
These short and compact trees produce small cherries and beans but have good disease resistance and yield potential.
Brewing Guide
Our recipe below is a good starting point, we brew using a Cafec Flower Dripper, Acaba papers and a Commandante Grinder. 100-115ppm Water.
| Dry Dose | 12g |
| Beverage Weight | 204g |
| Time | 2m40s |
| Temperature | 92°C |
| Grind Setting |
24 clicks |