Awata Mesina

The Guji region is located in southern Ethiopia, and although it borders the renowned Yirgacheffe and Sidamo regions, it is building its own reputation: coffees from this area tend to be more intense, more exotic, and have a more pronounced fruity character. Mujeho Mesina’s plantations grow on red, fertile soils at an elevation of 1,800 to 1,900 meters above sea level. At this altitude, the coffee cherries ripen slowly, and it is precisely this process that builds the complexity of the aroma and the natural sugars, which are then fully expressed in the cup. The coffee comes from native Ethiopian heirloom varieties—unhybridized, genetically unmapped plants that are unique to each location and cannot be replicated anywhere else in the world. The processing method is natural: whole cherries are dried on raised African beds, where sugars from the pulp are gradually absorbed into the green bean.

The result is a sweet, texturally rich coffee with a clean yet distinctive profile. In the cup, you’ll encounter aromas of dried strawberries and ripe mango, delicate jasmine floral notes and hints of bergamot, juicy acidity, and a velvety body. It performs exceptionally well in manual brewing methods—V60, Chemex, or Aeropress—but also surprises as an espresso shot. It was roasted at the MABO roastery in Bucharest, whose founder, Bogdan Georgescu, is the world’s runner-up in coffee roasting.