Ethiopia – Mansa Bekele – Experimental – Natural

Aroma and flavor profile: Bergamot, Black Tea, Bittersweet Chocolate, Cherry, Chamomile, Rose Hips, Sweet Aromatic.

Ethiopia Mansa Bekele Experimental Natural additional information.

Mansa Experimental takes its name from the district in southern Ethiopia where the coffee is grown. The Ethiopia Mansa Bekele Experimental Natural is combination of coffee from 65-85 growers whose farms, typically 3-5ha, are situated on loamy to clay soil at 1,900-2,200 meter. The coffee is grown under semi-shade alongside other crops such as enset (false banana), maize and peas.

This Ethiopia Mansa Bekele Experimental Natural is dry processed in part due to the shortage of manpower during harvest season – wet process requires more input. However, this process enhances the acidity and taste profile of the coffees of this area.

After delivery at the station, only the ripe red cherries are selected for processing. Abiyot Boru, the owner of the station, follows strong quality and environmental policies – such as using the by-products of the process as fertilizer and distributing this back to the farmers, as well as ensuring the proper disposal of any other residues.

In the two years he has been owner, he has overseen the expansion of the drying beds and the warehouse service, as well as embarking on social works including road construction and the provision of credit services to the growers ahead of harvest. There are plans to improve and expand operations on this site as well as to experiment with and implement different processing techniques.

Visit the Hambella Wamena Coffee Exporter facebook page, the exporter of this Ethiopia Mansa Bekele Experimental Natural coffee, for more information.

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