AWATA MESINA, Ethiopia (Natural) Specialty Coffee
Note de degustare
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Puncte de fidelitate
| Origin | Ethiopia |
| Region | Guji Adola, Ethiopia |
| Farm | Muje Messina |
| Producer | Primrose |
| Processing | Natural |
| Arabica Variety | Heirloom |
| Altitude | 1800 – 1900m |
| Roast Profile | Omni |
| Resting Period | Filter 7 days | Espresso 14 days |
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Located in the southern part of Ethiopia, the Guji region is often considered a true treasure trove of specialty coffee. Although geographically close to the famous Yirgacheffe and Sidamo, Guji develops a unique profile: floral, fruity and silky-bodied coffee, often described as more exotic and intense than other Ethiopian regions.
At altitudes between 1800 and 1900 meters, on red and fertile soils, the coffee tree grows slowly, developing aromatic complexity and well-defined natural sugars.
Primrose is known for working directly with local farms and processing plants, promoting transparent and sustainable practices. By choosing this coffee, you are supporting an ethical and community-connected production model – from farmer Muje Mesina to responsible importers.
Heirloom
This coffee comes from heirloom varieties – coffee trees native to Ethiopia, grown without commercial crossbreeding. These varieties, many of which are not genetically mapped, offer a rare aromatic diversity. In the cup, the result is a vibrant coffee with natural acidity, intense floral and fruity notes.
Natural processing
Awata Mesina is naturally processed, which involves drying whole cherries in the sun for several days on raised African beds . This process allows the sugars to penetrate the green bean, providing a complex sweetness, rich texture and an expressive sensory profile.
Controlled fermentation during drying contributes to balance: we obtain a clean coffee, but with personality – where red fruits, chocolate and floral notes elegantly intertwine.
Awata Mesina offers an intense sensory experience: aromas of dried strawberries, ripe mango, jasmine and honey , complemented by juicy acidity , velvety body and a long, fruity and floral aftertaste . It is a coffee that shines in manual brewing methods, such as V60, Chemex or Origami, but can also be surprising in espresso, especially as a "long" shot.
