Mullugeta Muntasha
- First time cooperation: 2025
- Cooperation model: Indirect Trade
Overview
Mullugeta Muntasha was formed and developed alongside the farm owner’s long-term commitment to the Ethiopian coffee industry. Located in the Sidama region, Ethiopia, at an altitude of about 2,185 meters above sea level, the farm leverages favorable natural ecological conditions to create a stable foundation for quality, rather than pursuing rapid expansion in scale.
Throughout its development, Mullugeta Muntasha focuses on sustainability and consistency, from selecting the 74158 coffee variety and adopting environmentally friendly farming methods to actively controlling the processing stage at the Dawencho station. The farm’s long-term direction is not just about creating high-quality coffee lots, but also about building a transparent production model capable of adapting to market changes and natural conditions.
From Truck Driver to Coffee Producer
Mullugeta Muntasha was born in Bursa village, an area previously unknown as a coffee-growing region. Starting his career as a truck driver transporting fresh coffee in Arsi, he gradually accumulated practical knowledge of the entire coffee value chain and became a buyer supplying the central market. After more than 15 years in the industry, in 2021 he returned to his hometown to establish the Dawencho drying station, laying the foundation for the development of high-quality coffee in Bursa.
Currently, Mullugeta collaborates with about 300 farming households in the Bursa kebele, Arbegona woreda of the Sidama region, cultivating the 74158 coffee variety using organic methods. Together with his son, Degefu Mulugeta, he is continuing and expanding the Bursa Coffee legacy, aiming for a future where tradition, quality, and innovation go hand-in-hand.
Rising with the 74158 Coffee Variety
In Bursa, the 74158 coffee variety is grown at an altitude of about 2,350 meters above sea level, where the cool climate, large day-night temperature variation, and nutrient-rich soil create ideal conditions for the slow development of the coffee cherry. Under the guidance of Mullugeta Muntasha, the 74158 variety is cultivated to maximize its potential through organic farming practices and selective harvesting.
Coffee cherries are picked only when they reach optimal ripeness, then carefully processed at the Dawencho drying station to preserve the variety’s natural characteristics. The result is washed coffee lots with high clarity, bright acidity, good balance, and depth of flavor, competitive on international specialty coffee stages. With 74158, Bursa not only affirms its position as a new growing region but also demonstrates how an indigenous coffee variety, when placed in the right environment and with the right people, can rise strongly and sustainably.
Dawencho and the Art of Drying Coffee on Raised Beds
The coffee processing procedure at Dawencho begins with harvesting at Mullugeta Muntasha’s farms in Bursa. Immediately after harvesting, the coffee is quickly transported to the Dawencho drying station to maintain the freshness and biological stability of the cherry.
At Dawencho, the coffee is spread evenly on raised beds and naturally dried for up to 25 days, depending on weather conditions. Throughout this process, the coffee cherries are regularly turned to ensure uniform moisture release, and are covered at night or during adverse weather to avoid dew and rain.
Not just serving the output from his own farm, the Dawencho drying station also supports neighboring producers, helping to spread standardized processing practices in the area. It is this strict and consistent control at every stage that has helped Bursa coffee achieve cleanliness, stability, and a clear expression of the natural flavor characteristics of the growing region.
A Mark of Quality on the Global Specialty Coffee Map
Based on the solid foundation of the 74158 variety, the ecological conditions of the Bursa highlands, and the tightly controlled processing at Dawencho, Mullugeta Muntasha’s coffee quickly made a clear impression at the Cup of Excellence (COE). Even in the 2021 crop year, the coffee lots produced by him and the Dawencho farmer group achieved high rankings, with one lot placing second, one lot placing sixth, and another lot ranking fifteenth.
Success continued to be reinforced in 2022, when four of the ten best coffee lots came from lots sourced and processed by Mullugeta. Notably, the highest-ranking coffee lot by Legesse Botola (his brother-in-law) was processed at Mullugeta’s station, demonstrating the consistency and effectiveness of the production model he built. In addition to the high rankings, Bursa Coffee was also awarded the Certificate of Excellence in the 2021/2022 crop year, affirming its superior quality through anonymous cupping rounds by the international jury.
Why We Choose Mullugeta Muntasha
XLIII Coffee finds a natural resonance with Mullugeta Muntasha in his approach to Specialty Coffee. We share the belief that the true value of coffee lies in its ability to tell the story of the land, the people, and the choices made throughout the production process. The coffee lots from Mullugeta are not ostentatious, but clearly demonstrate thoroughness, balance, and consistency.
This partnership also stems from the shared vision of sustainable development that both pursue. Instead of chasing scale or short-term trends, Mullugeta is steadfast in perfecting quality from the roots: the right coffee variety, natural farming conditions, and carefully controlled processing. This is also how XLIII Coffee builds its coffee portfolio, prioritizing depth, transparency, and long-term development potential.
Most importantly, we value how Mullugeta places people at the center of every decision. The close connection with local farmers, sharing knowledge, and collaboratively raising quality not only create excellent coffee lots but also nurture a sustainable production ecosystem. It is this consistency in values and spirit of cooperation that has led XLIII Coffee to confidently choose Mullugeta Muntasha as a long-term partner.
