Abdo Abamecha, Ethiopia

Description:

Tasting notes:

Cocoa, Plum, Cream.

Coffee info:

• Producer: Abdo Abamecha
• Location: Meti Kebele, Goma
• Elevation: 2050 masl
• Variety: 74110, 741112
• Process: Washed

More info about this coffee:

For more than eight years, Abdo Abamecha worked as a supplier to coffee exporters, building experience and relationships within the industry. In 2023, he took a new step by obtaining his own export license and began shipping coffee directly from his home village in Gera, Jimma. Partnering with his family member, Mustefa Abakeno, Abdo now produces both washed and natural coffees at his own facilities, focusing on quality and detail at every stage.

Perched at 2,050 meters above sea level in Meti kebele, Gera woreda, Jimma Zone, the Tullu Demtu washing station has grown remarkably since its start in 2017. What began with just a handful of drying beds and a single depulper processing fewer than 20 tonnes of cherry per season has transformed into a modernised site with 150 raised beds, water-clarification ponds, and expanded warehouse capacity. A major upgrade in 2021 included the installation of a Penagos eco-pulping line, lifting the station’s annual processing capacity to well over 100 tonnes. During peak harvest, Tullu Demtu employs about 70 seasonal workers in addition to its six permanent staff.

The station manages two primary processing methods.

Washed (Grade 2) coffees are hand sorted, eco pulped, and passed through density channels before undergoing a double soak lasting 36 to 48 hours. After a brief skin dry, parchment is transferred to raised beds where it is turned every two hours for 10 to 15 days. Lots are finished once secondary defects fall below 12 per 300 grams and at least 85 percent of the beans grade above screen size 14. This coffee belongs to that grade, ensuring a clean, high-quality cup.

Natural (Grade 3) coffees are float-sorted and laid out in thin layers that gradually thicken over a drying period of 20 to 25 days. These lots typically register 13 to 24 secondary defects per 300 grams, with the same screen size requirements.

All parchment and dried cherry is carefully conditioned to 11.5 percent moisture or lower before bagging, stored in ventilated warehouses, and transported to Addis Ababa for dry milling. Full-day lot traceability is maintained throughout, guaranteeing both quality and transparency.

From his beginnings as a supplier to becoming an exporter in his own right, Abdo’s work represents a new generation of Ethiopian coffee producers bringing traceable, carefully crafted coffees from Jimma to the wider world.