Ethiopia Meti
Process - Natural
Orange Oil, Milk Chocolate, Zesty Acidity, Herbal Flowers
Roasted for filter
In the heart of Ethiopia’s Jimma region, in the village of Meti, you’ll find the Abdo Abamacha Coffee Washing Station. Established in 2017, this small-scale facility started with just a few coffee beds and a basic processing machine, handling fewer than 20 coffee batches a year.
Fast forward to 2021, and the station has experienced remarkable growth, now processing over 100 tons of coffee annually! Under the guidance of Manager Abdo Abamacha and with the help of dedicated team members like Ezedin Mohammadamin, Amir Mustafa, Abdi Muhidin, Qaid A/Sambi, Mustafa Abanura, and Kalid Shifa, the station has truly flourished.
Nestled at an elevation of 1879 masl, this station benefits from optimal coffee-growing conditions. Its unique GPS coordinates—Latitude 7.8224 and Longitude 36.5056—place it firmly on Ethiopia’s coffee map.
Today, the station employs meticulous methods, including up to 24 hours of fermentation and 6 to 7 days of drying. Post-processing, coffee is stored for 1 to 3 months, all while focusing on sustainability and efficient water use.
The Abdo Abamacha Coffee Washing Station collaborates with an expanding network of farmers, growing from 30 last year to 70 this year. Every batch is carefully tracked from receipt to export, ensuring both traceability and exceptional quality.
Committed to environmental and social responsibility, the station prioritizes water conservation, reforestation, and community development. It provides farmers with fair wages, training, and technical support, solidifying its position as a vital contributor to Ethiopia’s coffee industry.
Process - Natural
Orange Oil, Milk Chocolate, Zesty Acidity, Herbal Flowers
Roasted for filter
In the heart of Ethiopia’s Jimma region, in the village of Meti, you’ll find the Abdo Abamacha Coffee Washing Station. Established in 2017, this small-scale facility started with just a few coffee beds and a basic processing machine, handling fewer than 20 coffee batches a year.
Fast forward to 2021, and the station has experienced remarkable growth, now processing over 100 tons of coffee annually! Under the guidance of Manager Abdo Abamacha and with the help of dedicated team members like Ezedin Mohammadamin, Amir Mustafa, Abdi Muhidin, Qaid A/Sambi, Mustafa Abanura, and Kalid Shifa, the station has truly flourished.
Nestled at an elevation of 1879 masl, this station benefits from optimal coffee-growing conditions. Its unique GPS coordinates—Latitude 7.8224 and Longitude 36.5056—place it firmly on Ethiopia’s coffee map.
Today, the station employs meticulous methods, including up to 24 hours of fermentation and 6 to 7 days of drying. Post-processing, coffee is stored for 1 to 3 months, all while focusing on sustainability and efficient water use.
The Abdo Abamacha Coffee Washing Station collaborates with an expanding network of farmers, growing from 30 last year to 70 this year. Every batch is carefully tracked from receipt to export, ensuring both traceability and exceptional quality.
Committed to environmental and social responsibility, the station prioritizes water conservation, reforestation, and community development. It provides farmers with fair wages, training, and technical support, solidifying its position as a vital contributor to Ethiopia’s coffee industry.
Process - Natural
Orange Oil, Milk Chocolate, Zesty Acidity, Herbal Flowers
Roasted for filter
In the heart of Ethiopia’s Jimma region, in the village of Meti, you’ll find the Abdo Abamacha Coffee Washing Station. Established in 2017, this small-scale facility started with just a few coffee beds and a basic processing machine, handling fewer than 20 coffee batches a year.
Fast forward to 2021, and the station has experienced remarkable growth, now processing over 100 tons of coffee annually! Under the guidance of Manager Abdo Abamacha and with the help of dedicated team members like Ezedin Mohammadamin, Amir Mustafa, Abdi Muhidin, Qaid A/Sambi, Mustafa Abanura, and Kalid Shifa, the station has truly flourished.
Nestled at an elevation of 1879 masl, this station benefits from optimal coffee-growing conditions. Its unique GPS coordinates—Latitude 7.8224 and Longitude 36.5056—place it firmly on Ethiopia’s coffee map.
Today, the station employs meticulous methods, including up to 24 hours of fermentation and 6 to 7 days of drying. Post-processing, coffee is stored for 1 to 3 months, all while focusing on sustainability and efficient water use.
The Abdo Abamacha Coffee Washing Station collaborates with an expanding network of farmers, growing from 30 last year to 70 this year. Every batch is carefully tracked from receipt to export, ensuring both traceability and exceptional quality.
Committed to environmental and social responsibility, the station prioritizes water conservation, reforestation, and community development. It provides farmers with fair wages, training, and technical support, solidifying its position as a vital contributor to Ethiopia’s coffee industry.
Please note: Our black tin packaging is available exclusively for 50g of coffee. Perfect for sampling or gifting!