- Process : Natural
- Varietal : Mixed Heirloom Varietals
- Look for : Apricot, Cherry and Dark Chocolate.
- Whole Bean Coffee: 250g
Mensur Aba Hika’s Farm is just over 18 hectares at 2000 mASL, the main harvest happen from October to December and the harvest is done exclusively through selective hand-picking. Mensur cultivate mainly 74110 landrace (15 hectares) and the remaining with mixed heirloom.This lot has been processed as natural on raised beds for a period of 15 to 24 days depending on the weather condition, once ready the coffee get stored in at the Kache mini store and the primary milling is carried out by Mohammed Shemsu in Agaro town, after that the coffe will undergo the export preparation at Addis Export milling station.Heirloom references to varieties in Ethiopia may sound familiar. This lot has more of an identity that reflects the pursuit to understand the variances with in the coffees that grow in Ethiopia, the origin of all coffees. 74110 is used as a reference by researchers from JARC, from a selection of the mother tree producing this variety in 1974 in Bishari village of the Metu province in the Illuababora zone in western Ethiopia.The seeds from this mother tree were collected to raise offspring for research.This variety has high CBD resistance and high-yield potential through a series of experiments the selection was approved in 1979 as an improved variety for agro-ecology and start being distribute to farmers across many areas of the countrySince its release it has become one of the most famous and propagated varieties in Ethiopia, known for its floral and citrus flavor profile.Most coffees from Ethiopia comes from a specific Cooperative, wherein many small farm holders from that region/cooperative deliver their cherries to get processed.This particular coffee comes from a single farm, produced by Mensur Aba Hika. This means that the coffee is farmed and processed by him. A single farm offering from Ethiopia is rare, and very exciting.