Mesfin Dabessa (Ethiopia)

What makes this coffee special

A light and elegant cup

Mesfin Dabessa produces a light, clean and elegant cup with vegetal and cereal notes, complemented by dried fruit and apricot. Our Light roast preserves the cup’s finesse and gentle acidity.

We recommend filter or immersion brewing first, to bring out its elegance and finesse. As espresso, it offers a light cup with gentle acidity.

Mesfin Dabessa’s work

With a degree in agriculture from Harrar University, Mesfin Dabessa worked for several years in the Ethiopian administration and then for NGOs before returning to his native region. He took over the family farm at Walensuu and works to promote the quality of coffees from Jimma.

The farm was initially developed with his brother Yidnekachew. Today, Mesfin manages it and also oversees coffee processing and exports.

A forest coffee grown using organic farming practices

Walensuu lies in a dense forest environment in the Limmu Kossa area. The coffee trees grow under shade between 1,800 and 2,000 metres above sea level.

The coffee comes from organic farming and is part of a forest-coffee system that helps preserve this environment.

Learn more about agroforestry and specialty coffee

Origin and producers

Limmu Kossa · Jimma · Ethiopia

Walensuu is Mesfin Dabessa’s family farm, located around 80 kilometres north of Jimma. This mountainous area is one of Ethiopia’s historic washed-coffee terroirs.

Mesfin continues to develop the family farm with a focus on quality, coffee processing and market access.

From fruit to coffee

Heirloom · Washed · Hand-picked · Dried on African beds

The cherries are hand-picked from November to January. They are then washed by the Dabessa team at their washing station before the coffee is dried on drying beds.

Brewing

Choose filter or immersion brewing to bring out the profile’s elegance, finesse and lightness. As espresso: a light cup with gentle acidity, built around cereal, dried fruit and apricot.

Technical details

• Country Ethiopia
• Appellation Jimma
• Terroir Limmu Kossa
• Farm Walensuu
• Producer Mesfin Dabessa
• Species Arabica
• Variety Heirloom
• Altitude 1,800 to 2,000 m
• Process Washed
• Harvest Hand-picked, from November to January
• Drying On African drying beds
• Highlights Forest coffee · Grown using organic farming practices · Shade-grown
• Lot size 19.2 t of green coffee · 320 bags of 60 kg
• Roast Light