Details:

• Origin: Ethiopia — Arbegona, Sidama

• Producer: Mulugeta Muntasha (Dawencho drying station)

• Varietal: 74158

• Process: Natural

• Elevation: ~2,300 – 2,400 m above sea level

• Roast: Medium-Light

• Bag Size: 12 oz (340g)

• Tasting Notes: Strawberry 🍓 • Blackberry 🍓 • Silky dark chocolate 🍫 • Hibiscus floral lift 🌺

---

Intro:

Black & White is excited to present Mulugeta Muntasha Natural, a vibrant Ethiopian coffee from Arbegona in Sidama that captures both fruit‑driven complexity and smooth sweetness. This natural lot delivers bright, juicy character with a silky finish, making it an engaging filter coffee that celebrates both terroir and thoughtful processing.

---

The Producer:

This coffee comes from Mulugeta Muntasha, a producer whose journey in coffee began far from Arbegona — initially working as a truck driver in neighbouring Arsi before returning home to cultivate coffee. In 2021, he established his own Dawencho drying station, and quickly achieved recognition in national competitions like the Cup of Excellence. Today, Mulugeta works with hundreds of smallholder growers in Sidama, building quality and consistency into every lot.

---

The Process:

Mulugeta Muntasha Natural is prepared using a natural processing method, where ripe cherries are spread on raised drying beds and sun‑dried until they reach optimal moisture. This extended whole‑cherry drying encourages fruit sugars and aromatics to develop within the bean, creating a cup that’s both bright and layered.

---

The Cup:

In the cup, this coffee is bright, fruity, and beautifully balanced. Strawberry 🍓 and blackberry 🍓 notes give juicy mid‑palate sweetness, while a silky dark chocolate 🍫 finish adds depth and richness. A subtle hibiscus floral lift 🌺 rounds out the profile, giving a refreshing and complex filter experience.

---

Overall:

This is a vibrant and expressive Ethiopian coffee that celebrates both its origin and the care behind its production. With its fruit‑forward sweetness, chocolatey depth, and floral nuance, this lot offers a memorable and rewarding filter coffee that’s bright yet balanced — a true representation of Sidama’s natural character.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.