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Coffee Collective

Mulugeta Red Honey 74158 | Ethiopia

£17.95

  • Apricot, Ripe Fig, Papaya
Roast
Size
Roast Date

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Additional information

Coffee Details

Country of Origin
Ethiopia
Region
Sidama
Varietal
74158
Process
Honey
Roast Level
Light
Producer
Mulugeta Muntasha
Altitude
2100-2250 masl

Rest guidance

Recommended rest: 3 weeks from roast.

Based on Sigma’s recommendation.

What to expect

In the cup you can find

Apricot, Ripe Fig, Papaya

Overall profile

Sweet and creamy: papaya leads, with ripe fig and apricot.

Sensory profile

Acidity
2/5
Body
4/5
Sweetness
4/5
Funk
1/3
Adventurous
3/5

About Coffee Collective

Copenhagen-based Coffee Collective starts with the people who grow its coffee. Through direct trade and prices above market level, it supports producer livelihoods and investment in better farming. Each roast highlights the coffee’s individual character, bringing its focus on quality, transparency and long-term relationships into the cup.

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Roaster notes

Ethiopia — Mulugeta Muntasha Arbegona 74158 Kurume (Red Honey)

Tastes Like — 🥭 Papaya • 🍑 Ripe Fig • 🍑 Apricot

DETAILS

  • Producer: Mulugeta Muntasha
  • Region: Arbegona, Sidama, Ethiopia
  • Varietal: 74158 (Kurume)
  • Process: Red Honey
  • Altitude: 2,100–2,250 masl
  • Roast Profile: Whole bean, roasted for filter
  • Roaster: Coffee Collective (Copenhagen)

INTRO
Sweet and creamy, from an exceptional producer in Arbegona, Sidama. In the cup: papaya, ripe fig, and apricot.

THE PRODUCER
Mulugeta Muntasha is an exceptional producer in Arbegona, known for winning 3rd place in the Cup of Excellence 2024 and multiple top rankings in 2022. At 2,300 masl, his farm produces washed, anaerobic natural, and natural coffees with a focus on the highest quality. He works with 320 outgrowers and aims to improve lot separation for better payments. Coffee Collective chose to pay 17.6 USD/kg for this lot, based on the quality of the coffee.

THE PROCESS
This lot is a Red Honey: the cherries are pulped and dried with a high proportion of the mucilage left on, building sweetness, body, and a creamy texture. The sheet doesn't give further steps.

THE CUP
Sweet and creamy: papaya leads, with ripe fig and apricot.

Flavour Notes
🥭 Papaya 🍑 Ripe Fig 🍑 Apricot

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Country of Origin

Ethiopia, Africa

In this coffee

Sweet and creamy: papaya leads, with ripe fig and apricot.

  • Apricot
  • Ripe Fig
  • Papaya

This lot’s process Red

About this origin Ethiopia is widely recognised as coffee’s birthplace and holds extraordinary genetic diversity. Washed coffees often show jasmine, citrus and tea-like clarity, while natural lots can bring ripe berries, tropical fruit and deep aromatic sweetness.

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Coffee Process

Honey

In this coffee

Sweet and creamy: papaya leads, with ripe fig and apricot.

  • Apricot
  • Ripe Fig
  • Papaya

This lot’s process Red

How it works The cherry skin is removed, but some of the sticky fruit layer stays around the coffee seed while it dries.

Typical influence The cup can balance washed clarity with natural sweetness, sometimes bringing a rounded body and stone-fruit or caramel-like flavours.

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Coffee Variety

In this coffee

Sweet and creamy: papaya leads, with ripe fig and apricot.

  • Apricot
  • Ripe Fig
  • Papaya

This lot’s process Red

About this variety

JARC 74158 can produce a floral, bright and clean cup. Citrus, stone fruit and tea-like qualities are useful reference points, with process having a major effect.

Why this one is different
  • Ethiopia
  • Sidama
  • 2100-2250 masl
  • Honey

Ethiopian 74158 can be beautifully floral and fruit-led. The reviewed washed lots show citrus, peach, blossom and tea-like clarity; naturals deepen into berries, cherry and tropical fruit; honey processing adds jammy sweetness and perfume. Most examples come from very high farms in Sidama, so both elevation and process are central to how each one tastes.

Honey or pulped-natural processing often adds roundness and sweetness while keeping some of the fruit definition of a washed coffee.

A little background

74158 is one of Ethiopia's numbered coffee selections associated with the country's agricultural research system. In the reviewed range it appears across Bensa and Arbegona in Sidama, under washed, natural, honey and anaerobic honey processing, which gives a useful view of how responsive it is to different methods.

Identification note Some listings pair 74158 with the local name Kurume or Krume. Ethiopian variety naming can combine research selections and local names, so this context preserves the supplied wording without claiming every use is botanically interchangeable.

Classification Ethiopian selection

Technical lineage An Ethiopian numbered selection associated with JARC, the Jimma Agricultural Research Center. This context does not equate the number with every coffee sold under the broader Kurume or Krume name.

Variety is a guide, not a flavour guarantee. Lot notes are more specific.

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