Ethiopia Muje Mesina Kombucha Natural
Ethiopia Muje Mesina Kombucha Natural
Ethiopia Muje Mesina Kombucha Natural
Ethiopia Muje Mesina Kombucha Natural
Ethiopia Muje Mesina Kombucha Natural

Ethiopia Muje Mesina Kombucha Natural

TASTING NOTES

Raspberry Lemonade - Blueberry - Hibiscus Tea

From the Muje Mesina washing station in Ethiopia's Guji region comes this vibrant Kombucha Natural. Bursting with raspberry lemonade and sweet blueberry, the cup has a lively, citrus-driven acidity, tart hibiscus tea character and delicate jasmine florals. A wonderfully expressive coffee with a refreshing citrus-peel finish.

VARIETAL Ethiopian Landrace
PROCESS Kombucha Natural
ALTITUDE 1980 - 2200 m.a.s.l.
PRODUCER Muje Mesina Washing Station Muje Mesina
ORIGIN East Guji, Oromia, Ethiopia
ROAST Filter
Size
Grind
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meet the producer

Muje Mesina Washing Station

Muje Mesina is a coffee processing station in Ethiopia's renowned Guji region, working with coffee cherries supplied by local smallholder farmers.
The region is celebrated for its distinctive Ethiopian coffees, where high elevations, diverse local coffee varieties and careful processing contribute to remarkable aromatic complexity.
At Muje Mesina, traditional natural and washed processing sit alongside more experimental approaches, showcasing the diversity of flavours possible from coffees grown in this part of Ethiopia.

the process

Kombucha Natural

At Muje Mesina, traditional natural processing is combined with a proprietary kombucha fermentation method developed at the station. This carefully controlled approach brings another dimension to the coffee's expression, highlighting vibrant fruit character, layered acidity and delicate floral complexity.

From selective harvesting through fermentation and slow drying, each stage is managed with a focus on quality, consistency and preserving the distinctive character of coffees grown in Ethiopia's East Guji region.

Harvesting & Selection

Ripe coffee cherries are selectively handpicked by smallholder farmers in East Guji. On arrival at Muje Mesina, the cherries undergo flotation and density sorting to remove defects and underdeveloped fruit, ensuring only the highest-quality cherries proceed to fermentation.

Proprietary Kombucha Fermentation

The selected cherries undergo a proprietary kombucha fermentation process developed at Muje Mesina. The method is tightly controlled by the station, with specific techniques and fermentation parameters kept confidential. This experimental approach is designed to develop complexity while maintaining the coffee's natural fruit character.

Slow Natural Drying

Following fermentation, the whole cherries are spread across raised drying beds for 12–15 days. Regular turning promotes even drying, with moisture carefully monitored until the coffee reaches its target of approximately 11.2%.

Milling & Preparation

Once fully dried, the coffee undergoes dry milling to remove the outer fruit layers and parchment. The green beans are then sorted, graded and prepared for export, preserving the quality developed throughout processing.

why we chose this coffee

Bright + Juicy, Floral + Refreshing

This coffee immediately caught our attention on the cupping table, standing out among an impressive selection of Ethiopian coffees for its vibrant fruit character and remarkable clarity. Expressive notes of raspberry lemonade and ripe strawberry were complemented by tart hibiscus tea, delicate florals and a refreshing citrus finish. What impressed us most was the balance between its lively acidity, layered complexity and natural sweetness. A distinctive and beautifully expressive coffee that we knew we wanted to share.