Mulugeta Muntasha #0086 – The steadfastness of primal notes

Mulugeta Muntasha #0086 is a living entity formed from the exquisite intersection of the Sidama soul and the steadfast rhythm of the sower. To achieve the primal notes in today’s cup is a journey of persistent attachment, where man and nature together compose a symphony of purity.

A Journey from Dusty Roads to the Producer’s Soul

The story of Mullugeta Muntasha does not begin in lush green gardens, but behind the wheel of trucks transporting fresh coffee across the Arsi region. Fifteen years of roaming the roads of Ethiopia taught him a profound philosophical lesson: coffee is not merely a commodity; it is the breath of culture and connection.

After more than a decade of understanding every link in the value chain, in 2021, he decided to return to Bursa village – a place that had never previously appeared on the map of high-quality coffee to sow the first seeds of hope. Alongside his son, Degefu Mulugeta, he is proving a fundamental truth: “a sustainable farm needs the stability of tradition combined with the innovative mindset of the future”.

Dawencho – Where Time Stands Still on the Drying Beds

If the farm is where the seeds are sown, the Dawencho drying station is where the “soul” of the coffee is awakened. Situated at an ideal altitude of 2,185 meters, gathering thin and pure air, the processing here is elevated into an art of patience.

Immediately after being hand-harvested from organic farms, the ripe cherries are swiftly transported to the station to maintain a stable biological “pulse.” The coffee is naturally sun-dried for 25 days – a necessary resting period for the beans to fully absorb the essence from the parchment. There, each cherry is turned by hand, shielded from night dew and sudden rains, much like how one cherishes a fragile treasure.

Dawencho does not solely serve Mulugeta’s farm. He has extended his support to 300 neighboring smallholders, turning this place into a focal point for spreading standard processing practices and elevating the status of the entire Bursa region.

Mulugeta Muntasha #0086 was not born by chance.

This coffee lot is the inevitable result of such a solid foundation from Mulugeta choosing stability over quantity, believing that quality can only be achieved through strict control and consistency in every minute stage, to the deep understanding between the farm owner and the ecological characteristics that allow the beans to reach flavor maturity just before reaching the connoisseur.

Each bean of Mulugeta Muntasha #0086 you hold in your hand today is a piece of the perseverance puzzle – the story of a truck driver who spent a lifetime understanding coffee and, ultimately, gave his whole soul to nurture it in his own homeland.

Among thousands of indigenous varieties in the “cradle” of Ethiopia, why was 74158 chosen to represent the steadfastness of the Bursa region? The answer lies in a perfect arrangement between providence and human hands.

74158 Variety – A Legacy of the Quest for Perfection?

Behind the dry numbers lies a story of survival and elite selection. Chosen by the Jimma Agricultural Research Center (JARC) in the 1970s, the 74158 variety is the result of efforts to find coffee individuals capable of resisting disease while retaining the premium flavor qualities of the ancient Ethiopian forests.

This is a “Landrace” variety – indigenous lineages that have perfectly adapted to the harsh conditions of the highlands. With characteristics like small foliage and round, even cherries, 74158 carries within it a fierce vitality, ready to distill the finest essences from the earth into its small seeds.

A Noble “Genetic Code” Meets the Paradise of Bursa

At an altitude of over 2,000 meters above sea level, where the clouds blanket the land, the metabolism of the coffee tree slows down. This slowness is a gift, allowing the cherries extra time to accumulate sugars and complex organic acids.

Coupled with the significant diurnal temperature variation, this creates a biological “boost”, making the bean structure dense – a prerequisite for a deep and lingering aftertaste.

Under the guidance of Mulugeta, the 74158 variety is nurtured entirely organically. Without chemical intervention, the coffee tree engages in its own dialogue with Mother Earth, drawing nutrients from the natural humus to create a flavor so “clean” it is astonishing.

Steadfastness Manifested in Flavor

Through meticulous hands at the Dawencho drying station, the 74158 genetic code is fully “decoded” via the Washed processing method. It is a flavor profile not meant for the hurried:

• Absolute Clarity: Like a spring stream, the #0086 cup brings a sense of cleanliness and purity to the palate.

• Bright and Graceful Acidity: Never harsh, the acidity of 74158 is like high-pitched yet gentle musical notes, carrying the breath of succulent fruits and wild flora.

• Perfect Balance: Between the bright acidity, the sweet lingering finish, and the silky body is a seamless connection – an incredible consistency from the first sip until the cup has gradually cooled.

With the 74158 variety, Bursa does not just affirm its position as a promising new growing region. It is a testament to how an indigenous heritage, when placed in the right environment and cared for by steadfast souls, will rise powerfully, ready to conquer the most stringent Specialty stages in the world.

In the world of Specialty coffee, the Washed process is often likened to the harshest yet fairest trial: stripping away every outer layer to reveal the true character of the parchment. Without the support of the sweetness from fermented fruit pulp as in the Natural process, this method demands absolute consistency from cultivation to the moment the beans are cleansed by the pristine waters of Dawencho.

Washed Process – Waters of Purification to Reveal the Essence

Why did Mulugeta choose the Washed process for lot #0086? Because he believes that only the clarity of this method possesses the power to fully “unlock” the finest essences crystallized within the beans at an altitude of 2,000 meters.

• Pristine Purification: The cool waters at the Dawencho drying station are not merely a tool for pulping; they act as a ritual of sanctification, removing distractions to preserve a flavor profile of astonishing “cleanliness”.

• Radiance of the Soul: The Washed process allows organic acid compounds – the pride of the Sidama region to be revealed in their most radiant form. This is a bright, sharp, yet profoundly elegant acidity.

When Tropical Fruits “Dance” in the Cup

Taking a sip of Mulugeta Muntasha #0086, you will find yourself wandering into a vibrant garden of paradise in the heart of the Ethiopian wilds. The Washed process has transformed once-hidden notes into something more vivid and sharp than ever:

• Starfruit: The first note to touch the palate is the purity and succulence of golden ripe starfruit. It brings a gentle, refreshing tartness, like a cool breeze blowing through the fields in the early morning.

• Passion Fruit: Immediately following, an explosion of passion fruit emerges as a characterful highlight. Its intense, fresh, and tropical acidity awakens the palate with vibrant energy.

• Tropical: As the cup gradually cools, the notes intertwine to create a complex spectrum of ripe pineapple, honey mango, and the light sweetness of citrus. All are woven together, creating a sweet finish that is long-lasting and smooth as silk.

The vibrancy of Mulugeta Muntasha #0086 is the sweetest response to a philosophy of uncompromising cultivation. In the stillness of a Washed coffee cup, we find the answer to every effort: that when man treats the land with sincerity and pristine water, the coffee bean will repay with a soul that is radiant, transparent, and full of inspiration.

Amidst the heavy impacts of the external environment, every coffee seedling must endure natural disasters and market fluctuations. Thus, success is never a given. It is a sweet fruit distilled from years of silent nurturing, a response from the great wilds to souls that have never ceased to be steadfast. For Mulugeta Muntasha, glory does not come from loud promotions, but from the most objective recognition on the world’s most prestigious stages.

Affirming the Position on the Global Specialty Map

As the first coffee lots from the Bursa region emerged into the light, the whole world was stunned by a fierce new vitality. Built on the solid foundation of the 74158 variety and strict control at the Dawencho drying station, Mulugeta’s legacy quickly inscribed its name on the golden board of the Cup of Excellence (COE) – an award often called the “Oscars of the coffee industry”.

In the 2021 harvest alone, Mulugeta and the Dawencho farmers achieved a miracle by seizing the highest rankings: one lot placed second, one sixth, and another fifteenth. In 2022, victory smiled once again when 4 out of the 10 best coffee lots belonged to the “gems” he personally sourced and processed. Notably, the top-winning lot of Legesse Botola (his brother-in-law), processed right at Mulugeta’s station, proved that quality here is not a stroke of momentary luck, but a system of profound inner strength and consistency.

With the prestigious Certificate of Excellence through anonymous cupping rounds, Bursa Coffee has officially affirmed its status as a premium origin, where flavors can conquer the most discerning palates on the planet.

XLIII Coffee Preserves the Flavor through the Art of Extremely-Light Roasting

To bring the full story of this steadfastness to the connoisseur’s cup, XLIII Coffee chooses the extremely-light roasting technique. This is not just a technical method, but a philosophy of preservation for the brand. We understand that with a high-quality source like lot #0086, the roaster’s mission is not to change, but to honor.

We believe that every cup of coffee has its own life, and the best way to understand a life is through a direct encounter.

We invite you to visit XLIII Coffee to experience Mulugeta Muntasha #0086, where steadfastness is manifested in radiant aromas!

References and images compiled from our partner – Mullugeta Muntasha.