Awata Mesina, Ethiopia – ( Natural ) Specialty Coffee

Origin: Ethiopia
Region: Guji Adola, Ethiopia
Farm: Muje Mesina
Producer: Primrose
Ferment: Natural
Variety: Heirloom Arabica
Altitude: 1800–1900 m
Roast Profile: Omni
Recommended Rest: 7 days for filter · 14 days for espresso

Tasting notes

Guji, Ethiopia – Natural Process

This coffee comes from southern Ethiopia, the Guji region—an area where coffee is not a commodity, but a responsibility carried through generations.

Awata Mesina is grown at 1,800–1,900 meters, on rich red soils, by smallholder farms that work with patience rather than speed. The high altitude slows the plant’s development. Yield is lower. Quality is higher. Nothing is rushed.

The coffee is naturally processed. Whole cherries are dried under the sun on raised African beds. No shortcuts. During this time, sugars and fruit compounds migrate into the seed, building depth, structure, and clarity.

In the cup, it is fruit-forward yet clean, with clear notes of dried strawberries, ripe mango, honey, and white florals. The acidity is lively but controlled. The body is smooth and velvety. The finish is long and composed.

This is not a loud coffee.
It is a disciplined one.