In My Mug

Episode 452 on Monday the 10th of July, 2017. Ethiopia Mokanisa Bulega Washed

July 9, 2017
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The region of Bulega has around 3,000 people living in the surrounding area. The area is so lush and green with super high altitudes going up to nearly 2,200 metres above sea level, surrounded by small holders and unique protected forest area

So why is this coffee called Mokanissa Bulega?

Bulega Is the name of the washing station, and the larger region where it is (if you want to get complicated Nenesbo, micro region).

Mokanissa because the washing station belongs to the sister company of Kerchensa, the company that Israel Defga (of Ana Sora fame from last year) owns, and he also privately owns the mill, unsurprisingly he's a popular fella in these parts! Israel built the washing station just over three years ago, before this the farmers delivered to the Sidamo area which is over 100km away! But now 2,000 committed farmers are delivering cherry to Bulega.

The Bulega washing station works for five months in the year and only processes washed coffee. compared to most washing stations that work for around 10 months of the year.

In the cup this is a classic Ethiopian, with black tea notes and lovely bright lemon peel. What makes this coffee extra special are its other components of cherry blossom, bright acidity and its finish of pomegranate. A very special washed Ethiopian coffee.

  • Country: Ethiopia
  • Region: Bulega
  • Zone: Bulja
  • Area: Nenesbo
  • Washing station: Bulega
  • Owner: Israel Defga
  • Owning company: Mokanissa
  • Varietal: Indigenous wild varietals
Processing method: Washed
  • Fermentation: 24-36 hours
  • Fermentation time: 36 Hours
  • Drying method: African beds
  • Drying time: 9-14 days
  • Altitude: 1,800 masl to 2,300 masl


Black tea, lemon peel, cherry blossom, pomegranate.

Clean cup: (1–8): 7.5
Sweetness: (1–8): 6.5
Acidity: (1–8): 7
Mouthfeel: (1–8): 6
Flavour: (1–8): 7
Aftertaste: (1–8): 7
Balance: (1–8): 6
Overall: (1–8): 7
Correction:(+36): +36

Total: (max. 100): 90