AWATA MESINA, Ethiopia (Natural) – Specialty Coffee

Tasting Notes:

Apricot, Rose, Bergamot, Medium Body, Medium Acidity, High Sweetness

Region: Guji – the Heart of Aromatic Ethiopia

Located in the southern part of Ethiopia, the Guji region is often considered a true treasure of the specialty coffee world.
Although geographically close to the famous Yirgacheffe and Sidamo regions, Guji offers its own distinct character — floral, fruity, silky-bodied coffee with a more exotic and expressive profile.

At altitudes between 1800 and 1900 meters, coffee trees grow slowly in rich, red volcanic soil, developing complex aromas and naturally defined sugars that result in remarkable sweetness and depth in the cup.

Origin & Ethics

Producer: Muje Mesina
Exporter: Primrose Coffee

Primrose is known for its direct partnerships with local farmers and washing stations, supporting transparent and sustainable practices.
By choosing this coffee, you are supporting an ethical production model that values both community and craftsmanship — from farmer Muje Mesina to responsible importers and roasters.

Variety: Heirloom – Native Ethiopian Arabica

This coffee comes from Heirloom varieties, native Ethiopian coffee trees that have never been commercially crossbred.
Many of these varieties remain genetically unmapped, providing a rare aromatic diversity unique to Ethiopian terroir.

In the cup, they express vibrant acidity, floral complexity, and juicy fruit intensity.

Natural Process – Sweetness and Depth

Awata Mesina is processed using the natural (dry) method, where coffee cherries are dried whole under the sun for several days on raised African beds.
This process allows the natural sugars from the fruit to infuse into the green bean, creating a rich texture, layered sweetness, and an expressive flavor profile.

Controlled fermentation during drying ensures a clean yet characterful cup, where red fruits, chocolate, and floral tones blend in perfect harmony.

Sensory Experience – Vibrant and Expressive

Awata Mesina delivers an intense and elegant sensory experience –
aromas of dried strawberry, ripe mango, jasmine, and honey, paired with juicy acidity, velvety body, and a long, floral finish.

Perfect for manual brewing methods such as V60, Chemex, or Origami, yet also surprisingly delightful as a long espresso shot, highlighting its sweetness and balance.