Ethiopia Muje Mesina Washed
Ethiopia Muje Mesina Washed
Ethiopia Muje Mesina Washed
Ethiopia Muje Mesina Washed
Ethiopia Muje Mesina Washed

Ethiopia Muje Mesina Washed

TASTING NOTES

Bergamot - Stone fruit - Raspberry

From the highlands of Ethiopia's East Guji region, this beautifully expressive washed coffee showcases the elegance and clarity that make Ethiopian coffees so distinctive. Fragrant bergamot leads into juicy apricot sweetness and bright raspberry acidity, with delicate floral undertones and a clean, refreshing finish.

VARIETAL Ethiopian Landrace
PROCESS Washed
ALTITUDE 1980 - 2200 m.a.s.l.
PRODUCER Muje Mesina Washing Station Various Smallholders
ORIGIN East Guji, Oromia, Ethiopia
ROAST Filter
Size
Grind
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Pickup available at The Roastery

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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

Washed

At Muje Mesina, washed processing places an emphasis on clarity, precision and the inherent character of the coffee. Following careful cherry selection and removal of the outer fruit, the coffee undergoes a controlled fermentation lasting 48–72 hours before being thoroughly washed and slowly dried on raised beds.

Harvesting & Selection

Ripe coffee cherries are selectively harvested by smallholder farmers in East Guji and delivered to Muje Mesina. On arrival, the cherries undergo careful sorting and flotation to remove defects and lower-density fruit, ensuring only high-quality cherries continue through processing.

Pulping & Fermentation

The selected cherries are pulped to remove the outer skin and fruit. The coffee then undergoes a 48–72 hour fermentation in washing tanks without added water, allowing the remaining mucilage to break down naturally under controlled conditions.

Washing & Drying

Following fermentation, the coffee is thoroughly washed to remove the remaining mucilage before being transferred to raised drying beds. Over 10–15 days, the parchment coffee is carefully dried, with regular turning to promote even moisture reduction and preserve quality.

Milling & Preparation

Once dried and stabilised, the parchment is removed through dry milling. The green coffee is then sorted and graded before export, ensuring consistency and preserving the delicate characteristics developed throughout processing.

why we chose this coffee

Elegant + Floral, Bright + Juicy

This coffee stood out on the cupping table for its beautiful balance of delicate aromatics, vibrant acidity and natural sweetness. We were particularly drawn to its distinctive bergamot character, complemented by ripe apricot and bright raspberry notes. There's an elegance and clarity to the cup that we particularly appreciate in washed Ethiopian coffees, allowing the character of the region to shine through without distraction. It's a wonderful example of the complexity and refinement that careful processing can bring to an exceptional coffee.