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Mussa
THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir anda producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50
Estate range
ESTATE
Mussa
Oma
Jimma
Ethiopia
Producer
Mussa Abba Lulessa
Altitude
2000 to 2100 m
Environment
Highlands
Species
arabica
Varietal
Heirloom
Harvest period
November to January
Harvest type
Manual
Process
Unwashed
Drying
African beds
Sensory profile
« A coffee with a thick texture, with intense notes of honey, fruit and spices. »
Availability and prices: log in
THE ESTATE RANGE
Traceability: Farm
A coffee produced at a plantation combining a specific terroir and a producer’s unique know-how, expressing a history and a vision.
Quality
83+
Quantity
Very limited
Education points
50

ABOUT

This forest coffee comes from the Jimma appellation. It is harvested at high altitudes in a terroir particularly well-suited to coffee production. Mussa Abba Lulessa, who is the producer of this natural coffee, works alongside our Belco Ethiopia team in order to select quality beans while also ensuring the preservation of local biodiversity. It is a coffee that has a thick texture and offers notes of honey, fruit and spices.

OMA

This coffee is produced by Mussa Abba Lulessa in the village of Oma Funxulee, in the Jimma appellation. It is a very well-known region on the coffee market. It is populated with coffee forests that have a unique biodiversity, some of which are very old and still home to local coffee varieties. Today, these tree species are partly threatened by demographic pressure and changes in agricultural practices. But the woreda districts of Goma and Gera now produce coffees that are in the same league as the world’s finest Grand Cru coffees, and by ensuring recognition of their unique characteristics we are increasing their chances of survival. Many local farmers are actively involved in defending the exceptional natural heritage. The region abounds with varieties well suited to the local terroir, and the farmers in Goma and Gera are working hard to restore the reputation of these Jimma coffees grown at altitudes of between 2,100 and 2,200 metres.


Ground
Volcanic and fertile

Rainfall
From May to October

Temperature
-

Humidity
0.00

Shadow
Forest coffee

Preparation

Unwashed, dried on African beds between 2 and 3 weeks

OMA

Strengths

Forest coffee | High-Altitude Coffee | Local farming techniques | Biodiversity | Respect for the environment

The history of the producer

The story
of the producer

Mussa is a man in his fifties who manages 46 hectares of land in the Jimma appellation, where he produces quality coffee while respecting the biodiversity. Mussa was born locally and turned his hand to coffee production several years ago with his brother Mustafa , who manages a neighbouring farm. Both want to help preserve the family farming traditions that they grew up with.

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