Part of the shower series, Kyle designs such coffees to be enjoyed as bright filter coffees or modern espresso.

Mullugeta Muntasha — BURSA, SIDAMA, ETHIOPIA

THE CUP

Intensely floral and sweet, this lot delivers everything we love about high-elevation Sidama coffees. Expect notes of lemon iced tea, nectarine, and green apple, layered with honeyed sweetness and a soft, tea-like body. Bright, citric acidity and delicate florals carry through from start to finish — a cup that’s both elegant and unforgettable.

THE ORIGIN

Producer: Mullugeta Muntasha
Washing Station: Dawencho
Region: Bursa, Sidama, Ethiopia
Varieties: Ethiopian Landrace
Elevation: 2,000–2,200 masl
Harvest: 2024/2025
Process: Washed (36–40h underwater fermentation, density-sorted, raised-bed drying)

THE PRODUCER

This is September's second year working with Mullugeta Muntasha, one of Ethiopia’s most accomplished producers and a Cup of Excellence winner in 2022. A native of Bursa, Mullugeta returned home in 2021 to establish his own washing station, Dawencho, where he quickly rose to national prominence. In 2022, four of the top 10 CoE lots were processed at his station — including the winning lot from his brother-in-law, Legesse Botola.

Mullugeta’s approach is defined by precision and consistency, pairing deep local knowledge with meticulous processing standards. His dedication to quality has helped elevate the entire community of outgrowers around Bursa.

THE PROCESS

Cherries are sourced from local smallholders, sorted by hand, and floated to remove defects. The ripe fruit is pulped and fermented underwater for 36–40 hours, then washed, density-sorted, and dried on raised African beds. The careful pacing of drying, combined with Sidama’s cool mountain air, preserves the coffee’s clarity and florality.

WHY WE LOVE IT

Few coffees capture Sidama’s grace quite like Mullugeta’s Dawencho lot. It’s an exquisitely clean, aromatic, and balanced coffee — vibrant yet composed — and a reminder of why Ethiopia remains the heartbeat of specialty coffee.

What is the roast recency?

September doesn't generally advertise a roast preference to Filter or Espresso, however, this is an exception and this particular bag is best enjoyed as espresso!

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 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). 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.