Koye Coffee: A tribute to the efforts of the Mustefa family

Varieties: 74110 and 74165. The family chose and cultivated these two coffee varieties to develop Ethiopia’s pure flavors and enhance the reputation of local coffee strains.

The 74110 variety was developed from mother plants in Ethiopia’s coffee forests through careful selection and breeding by the Jimma Agricultural Research Center (JARC), officially released in 1979. This variety is known for its resistance to coffee berry disease and increased productivity, improving production efficiency and product quality.

Meanwhile, the 74165 variety is a variant of Ethiopian Heirloom, selected from mother plants and developed in the 1970s at JARC. This variety not only offers excellent disease resistance but also produces coffee with a unique flavor profile, well-suited to Ethiopia’s growing conditions.

Koye Coffee is created by the Mustefa family from two varieties: 74110 and 74165.

The Koye Coffee lot is cultivated in Gomma, part of the Jimma region, Oromia, in western Ethiopia. The average annual temperature in Jimma is about 15.28°C, with an average humidity of around 95%. The annual rainfall is approximately 91.72 millimeters (3.61 inches), with about 194.96 rainy days, accounting for 53.41% of the year. These conditions are ideal for robust coffee growth.

Additionally, Gomma is near the Illubabor forest region, separated by the Didessa River, making it rich in alluvial soil with a diverse ecosystem. The land is at an elevation above 1,700 meters above sea level (masl), with a diverse climate including tropical wet, dry, and savannah climates, creating unique microclimates. The Koye coffee-growing area reaches up to 2,100 masl, combining ideal factors that provide an environment for slow growth and even ripening, resulting in complex flavor development.

The Koye Coffee lot is cultivated at the Koya farm located in the Gomma area of Jimma, Oromia, in western Ethiopia.

Furthermore, the 74110 and 74165 coffee varieties developed for the Koye lot were designed to match the natural conditions of Ethiopia’s local coffee-growing regions. The combination of inherent natural conditions and the superior adaptability of these varieties allows the Koye Coffee lot to achieve high yields and deliver the unique flavors of Ethiopia’s purebred coffee.

Blessed with the special advantages of Gomma’s lands, Koye Coffee reflects the distinctive mark of Ethiopia’s Specialty Coffee with outstanding flavor and quality. However, Koye Coffee’s exceptional qualities also result from the relentless and innovative efforts of the Mustefa family in cultivation and processing.

The Mustefa family’s commitment to sustainable cultivation

In Gomma, coffee is an important commercial crop. Here, coffee is mainly intercropped with over 50 square kilometers planted under shade trees such as Albizia gummifera and Millettia ferruginea. These trees not only provide cover for up to 150 coffee plants but also create a sustainable ecosystem, protecting the soil and supplying natural nutrients.

Following the traditional coffee cultivation of their homeland, the Mustefa family invested significant effort into growing coffee alongside various indigenous trees. They have also enhanced sustainable farming practices and ethical coffee production to improve quality, protect the environment, and promote community health. Farmers at the Koye farm employ organic farming methods, minimizing the use of chemicals and artificial fertilizers, reducing negative environmental impacts, and maintaining soil fertility. They combine traditional knowledge with modern cultivation techniques, ensuring robust coffee growth and achieving the highest quality. These efforts not only elevate the value of coffee but also instill pride, affirming the high responsibility of each family member.

In the Gomma region, coffee is mainly intercropped with over 50 square kilometers planted under shade trees.

Rigorous and thorough processing

Driven by the dream of coffee rich in its original flavor, the Koye Coffee lot is hand-harvested and undergoes a strict wet processing method to ensure each bean retains its original aroma and achieves the best quality. The harvest time is carefully calculated for December when the coffee cherries reach optimal ripeness. Workers at the farm handpick the ripest red cherries, removing any unripe, overripe, or damaged ones, enhancing the coffee’s quality and sweetness.

The wet processing involves successive stages of pulping, de-husking, drying, and meticulous quality control. Finally, the coffee is sun-dried to optimize moisture content. During this time, farmers inspect and sort, removing defective beans. This process eliminates all impurities and ensures the coffee retains its natural flavor and excellent quality.

The Mustefa family has invested considerable effort in growing coffee alongside a variety of indigenous plants.

Capturing the essence of the growing region, Koye Coffee beans develop a fragrance that reflects Ethiopia’s enchanting natural landscape. Tasting Koye Coffee is like entering a garden of delightful sweetness, where each flavor layer unfolds the story of dedication and passion of Gomma’s farmers.

This journey is rich with vibrant emotions, blending layers of cardamom, Earl Grey tea, and raspberry lemonade. Initially, the aroma of cardamom spreads like an autumn stream with its coolness and sweet warmth as the opening note. The sweetness is not too intense but arouses excitement and enjoyment.

Next, the flavor of Earl Grey tea emerges, sharp and smooth, softening the cardamom’s spiciness. The taste is soothing yet captivating, with long-lasting layers of sweetness and freshness, accompanied by the distinctive aroma of herbal tea. At some point, the tea aroma becomes gentle, revealing the flavor of cold raspberry lemonade. This new flavor carries juicy, refreshing sweetness, like a perfect symphony, lively and invigorating.

The Koye Coffee lot is hand-harvested and undergoes strict wet processing to ensure each bean retains its original aroma and quality.

Committed to delivering authentic experiences, XLIII Coffee offers not only an exquisite version of Koye Coffee but also transparency from farm to cup.

Clear traceability of Koye coffee

Every Koye Coffee bean provided by XLIII Coffee comes with a clear story of its origin. Customers can easily access information about the variety, origin, growing region, harvest time, and processing method of each coffee bean. This information is transparently and thoroughly shared, from coffee tags to digital channels and through in-store narratives.

Each Koye Coffee bean provided by XLIII Coffee comes with a clear story about its origin, provenance, pricing, and more.

Transparent product pricing

One of XLIII Coffee’s commitments is transparency in product costs and pricing. For the fragrant Koye Coffee, details about the price paid to farmers, FOB prices, DDP prices, and retail prices are openly disclosed. This helps consumers understand the true value of each cup of coffee and recognize fairness in the supply chain.

Commitment to responsibility and sustainability

XLIII Coffee ensures transparency and openness in every supply chain stage. The staff continuously updates and shares information with customers, ensuring that every farmer, worker, partner, and consumer receives fair value.

Therefore, when enjoying Koye Coffee at XLIII Coffee, you not only savor its unique flavor but also experience the entire story of the coffee bean’s journey from the farm. With each sip, you can feel the passion and love of those who contributed to its creation, enjoying the true value from transparency and sustainability in every drop of coffee.

When enjoying Koye Coffee at XLIII Coffee, you not only savor its unique flavor but also experience the entire journey of the coffee bean from the farm.

Conclusion

Koye Coffee is the result of the relentless efforts of the Mustefa family. Each coffee bean contains great value from nature and human effort, reflecting the perseverance and love for coffee farming. It offers an emotional journey for the taster, showcasing pride and happiness through the deeply passionate flavors created by its makers. Try Koye Coffee to enjoy the joy and connection to the sustainable values it brings.

Question 1: Where does Koye Coffee come from?

Koye Coffee originates from the fertile lands of Goma, in the Jimma region, Oromia, western Ethiopia. This area is renowned for its ideal natural conditions that foster high-quality coffee development.

Question 2: What coffee varieties are used to produce Koye Coffee?

Koye Coffee is made from two coffee varieties: 74110 and 74165. Both varieties have outstanding characteristics suitable for cultivation in Ethiopia.

Question 3: What are the natural conditions of the Koye Coffee growing region?

The Koye Coffee growing region in Gomma, Jimma, Ethiopia, has an average annual temperature of about 15.28°C and average humidity of around 95%. The annual rainfall is about 91.72 mm, with 194.96 rainy days. The area is located above 2,100 meters above sea level and has a diverse ecosystem, ideal for coffee cultivation.

Question 4: What has the Mustefa family done to ensure the quality of Koye Coffee?

The Mustefa family has invested significant effort into cultivating and processing Koye Coffee using sustainable methods. They employ organic farming techniques, minimize chemical usage, and blend traditional experience with modern practices to ensure robust coffee growth and the highest quality.

Question 5: What is the flavor profile of Koye Coffee?

Koye Coffee offers a distinct flavor profile reminiscent of Ethiopia, with layers of cardamom, Earl Grey tea, and cold raspberry lemonade. Tasters can experience a delightful combination of sweetness, spice, and refreshingly juicy notes.