Ethiopia Abore

$31.90 AUD

In Stock

Roast Style Espresso

Origin Bensa, Sidama, Ethiopia

Notes A bright and juicy espresso with crisp citric acidity. Opens up with blood orange and develops into rich raspberry chocolate fudge, with a sweet, clean finish.

Process Natural

Certification Organic

From the highlands of Bensa in Sidama, this natural process lot brings together coffee from 75 farmers supplying Abore Coffee Station across Bombe and Shantawene.

Grown at 1,900–2,100 metres and dried slowly on raised beds, this is a distinctive expression of one of Ethiopia’s celebrated coffee-growing regions.

Producer Assefa Dukamo & 75 smallholder farmers

Certifications Organic, RFA

Processing Natural

Drying Raised beds, 15–16 days

Variety 74158

Fertilizers No synthetic fertiliser

Harvest December–February

Altitude 1,900–2,100 masl

Region Bensa, Sidama

19.8 ground coffee dose

29 seconds

42g espresso shot yield

92.5 brew temperature

This recipe was developed on a La Marzocco Linea PB, using a Mazzer Major VP grinder. We encourage you to play around to meet your personal tastes and equipment setup.

“Farming with nature is essential to coffee production in the Abore area.”

This natural-process espresso comes from Abore Coffee Station in Bensa, Sidama, bringing together the work of 75 coffee suppliers and farmers across the highland areas of Bombe and Shantawene. The lot is composed of the Ethiopian 74158 variety, grown between 1,900 and 2,100 metres above sea level.

After harvest, the coffee cherries are dried whole on raised beds for approximately 15–16 days. This slow natural process keeps the fruit surrounding the seed throughout drying, developing the character and expression we look for in this lot before the coffee is milled and prepared for export.

Abore Coffee Station was established in 1997 and takes its name from the nearby Abore Bridge at Bonora Waterfall, constructed by Abore Agansa in honour of a respected local chief. Nearly three decades later, the station remains closely connected to the farming communities of Bombe and Shantawene.

Careful cherry selection, improvements in processing and ongoing quality control are central to Abore’s work today, with a focus on highlighting the distinctive qualities of coffees grown in the Bensa highlands and creating greater recognition for the farmers behind them.

The farmers supplying Abore have traditionally cultivated coffee using organic farming methods, growing beneath natural shade with very limited reliance on synthetic inputs. These practices are closely tied to the surrounding landscape, where forests and shade trees help regulate temperatures, support biodiversity and contribute to healthy soils.

For the farming communities around Abore, protecting these natural systems is inseparable from the future of coffee production. Conserving forests, soil and biodiversity helps preserve both the land farmers depend on and the conditions that give coffees from Bensa their distinctive character.

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