Ethiopia
Haider Aba Mecha
(Espresso Roast)

Haider has carefully preserved the natural environment by selectively thinning the forest to allow adequate light for the coffee plants.

Washed process Heirloom

Flavour: orange, nectarine, cacao

Body: Acidity:

Roast: espresso (black + milk drinks)

Haider Abamecha Coffee Producer and Exporter is a sole proprietorship company that has been involved in the coffee industry for many years. Initially, the company focused on supplying coffee to the domestic market in the Jimma Zone of southwest Ethiopia. Since 2005, however, the company has expanded its operations to become a coffee producer and exporter. The founder of the company is Mr. Haider Abamecha Abadiko.

The company purchased its farm ten years ago, recognizing the growing demand from specialty buyers for traceable and certified high-quality coffee. With the increasing demand, the company decided to cultivate its own coffee. The farm covers nearly 1,000 hectares of land, with 532 hectares currently in production. The company is certified with Organic, RFA, UTZ, and Café Practices certifications.

Located in Limu, the farm is situated at an altitude of 1,900 to 2,065 meters above sea level and primarily consists of native forest reserve. Haider has carefully preserved the natural environment by selectively thinning the forest to allow adequate light for the coffee plants. The company’s goal is to supply specialty-grade, high-quality, certified, and traceable coffee beans to clients. To ensure quality control, a dedicated washing station has been built on the farm exclusively for processing farm-grown coffee.

The farm has also contributed to local employment. Currently, the company provides jobs for 90 permanent employees and over 200 temporary workers both in Addis Ababa and at the farm.

Additionally, the company operates seven wet processing stations and three dry coffee hulling stations in the Jimma Zone and Illubabor to source washed and natural Limu coffee. Haider Abamecha Coffee Producer and Exporter is committed to delivering coffee of world-class quality, specializing in washed and natural Limu coffee that produces some of the finest cups of coffee in the world.

Sourcing and ingredients

100% Heirloom coffee beans, provided by Osito and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Haider Aba Mecha
Country: Ethiopia
Region: Jimma
Altitude: 1900-2065m above sea level
Varietals: Heirloom
Process: washed
Harvested: May 2024
Body
Acidity
Tasting notes: Orange, nectarine, cacao
Roast style: Espresso (black + milk drinks)

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Jimma region of Ethiopia

Region in the southwest that traditionally only produced commodity grade coffee. With increased exposure and education the truly great potential of this area is beginning to be realised. Can also be referred to as ‘Jimmah’, ‘Jimma’, and ‘Djimmah’

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.