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THE TERROIR RANGE
Traceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quantity
Limited
Quantité
Limited
Education points
20
TERROIR
Jimma Mustafa Natural
Oma Funxulee
Jimma
Ethiopia
Species
arabica
Varietal
Heirloom
Altitude
2100 - 2200 m
Harvest period
November to january
Process
Unwashed
Drying
African beds
Profil sensoriel
« A fruity and spicy coffee, revealing notes of lemon and licorice. »
Availability and prices: log in
THE TERROIR RANGE
Traceability: Terroir
High-quality coffees from a geographically restricted production area, with a unique and characteristic flavour influenced by the type of soil and local farming techniques.
Quality
Limited
Quantity
Limited
Education points
20

ABOUT

Mustafa coffee is sourced in the Jimma appellation. It has a fruity and spicy profile. It is characterised by notes of lemon, spices and liquorice, and is a very good choice for slow coffee methods. It is harvested at high altitudes in a terroir particularly well-suited to coffee production. Mustafa 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.

THE TERROIR OF OMA FUNXULEE

This coffee is produced by Mustafa 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.


Rainfall
From May to October

Temperature
x

Humidity
0.00

Shadow
Semi forest
LE TERROIR DE OMA FUNXULEE

Strengths

High-Altitude Coffee | Local farming techniques | Biodiversity

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