Mullugeta Muntasha grew up in Bursa, a village where coffee cultivation is still relatively new. As a young man, he worked
as a truck driver in Arsi, transporting cherry to private washing stations, before later becoming a collector supplying the
central market. As climate shifts made coffee more viable in Bursa, and with support from the local agricultural office,
planting expanded in the area. In 2021, Mullugeta returned home and established his own drying station, Dawencho.
That very same year, he placed second in the Cup of Excellence with the Dawencho farmer group and sixth under his own
name. In 2022, four of the competition’s top ten coffees were processed at Dawencho, including the first-place lot from
Legesse Botola, Mullugeta’s brother-in-law. Today, the station processes coffee from Mullugeta’s own farm as well as
from neighboring growers, and has become one of the clearest signs of how quickly quality has advanced in this newer
coffee-producing area.
 
COUNTRY Ethiopia CROP YEAR 2026
LOT Mullugeta Muntasha, Arbegona, Natural, G1 BAG MARKINGS
PRODUCER (GROUP) Mullugeta Muntasha
REGION South - Guji
PARTNER SINCE 2022 
TRACEABLE TO 600 outgrowers of Arbegona station
ALTITUDE (MASL) 2230 MASL : 
Why It Costs More to ProduceHard labor: Machines cannot climb steep mountains, so workers must pick every coffee cherry by hand.Tough transport: Moving farmers, tools, and heavy beans up and down high peaks adds high shipping and logistics costs.Lower yields: Cold weather and less space mean coffee trees produce fewer beans per plant than flat, warm farms. 
Why the Quality is HigherSlow ripening: Extra time on the tree lets the beans build more natural sugars and acids.Dense beans: Slow growth makes the cell structure hard and tight, locking in bright, complex flavors.Fewer pests: Cooler mountain climates naturally block many insects, making it easier to grow without heavy chemical sprays.
 
VARIETALS 74158
TASTING NOTES Blue raspberry, honey, chocolate, lime, plum 
PROCESSING Natural