Open Coffee Hub
RoasteriesFarmsVarietiesHarvestsCoffees Map Coffee Story Brew Guides
Open Coffee Hub© 2026
Fresh·Legal NoticePrivacy
Buy me a coffee

Open Coffee Hub gathers publicly available data from roasters worldwide. We do our best, but can't guarantee it's always complete or perfectly accurate. Spotted something off? Tell us.

HomeCoffeesKabira – Éthiopie
Agaro, Jimma · Ethiopia

Kabira – Éthiopie

Natural Arabica 74110, Heirloom, grown at 2000 to 2100 masl

Roasted by Brûlerie Moka

Available now· checked 3 Jul
ProducerRoaster-stated
Get this Coffee
Experience the Coffee Story

Cupping score

88.5/ 100

Excellent · SCA 85–89

Roaster-stated

This score is stated by the roaster, not independently verified.

Details

RoasteryBrûlerie Moka· Marseille, France
ProducerMustefa Abakeno, Agaro, Jimma, Ethiopia?
ProducerMustefa Abakeno
ProcessNaturalNaturel✓
Harvest—
Altitude2000 to 2100 masl✓
ClimateTemperate oceanic
VarietiesArabica 74110, Heirloom✓
Roast—
Tasting notesmango, amber rum, blood orange, vanilla✓

How sure we are✓ stated by the roaster≈ derived from region or name? unverified: not found in their text

Flavor Profile

4NOTES
  • mango
    Fruity
  • amber rum
    Sour/Fermented › Alcohol/Fermented
  • blood orange
    Fruity › Citrus › Orange
  • vanilla
    Sweet › Vanilla

Supply Chain

  1. Producer

    Mustefa Abakeno, Agaro, Jimma, Ethiopia

    Grown by Mustefa Abakeno

  2. Roastery

    Brûlerie Moka

  3. Coffee· viewing

    Kabira – Éthiopie

Keep exploring the atlas

Follow the thread to coffees, farms and varieties linked to this one.

Tastes similarAba Kika – ÉthiopieEthiopie - DimtuShakisoHadama – ÉthiopieEthiopia Yukro Lot 4Kaffee AethiopienMore from this producerMustefa Abakeno18More from this farmMustefa Abakeno5 moreSame variety, exploredHeirloom989Similar flavour profilemango, amber rum, blood orange1505Same processNatural7627From the same originEthiopia3749More from this roasterBrûlerie Moka62 coffees
Community

Brew recipes

No community recipes yet: pick a method to see a proven baseline, then share your own.

ProcessNaturalAltitude2000 to 2100 masl
V60Filter
Standard
Dose15 gWater250 gRatio1:16.7Temp93°CTime2:45
Grindmedium-fine
  1. 0:00bloom 45 g, 45 s
  2. 0:45pour to 150 g
  3. 1:30pour to 250 g

“Clean and bright: the all-rounder.”

A standard starting point: tweak one parameter at a time.

These are standard starting points, not community recipes. They reliably make a good cup. Then change one parameter at a time (grind first, then ratio, then temperature) to pull more out of this particular coffee.

Traceability