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Since 2018, Mustafa Mohamed Ali has been one of our closest partners in Ethiopia. This naturally processed lot is a beautiful expression of that relationship: plush and fruit-driven, with peach, blueberry and raspberry sweetness balanced by delicate florals and tea-like complexity. Roasted omni style, it is equally expressive as filter or espresso.
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Mohamed Ali Natural combines the generous fruit of natural processing with the elegance we love in Ethiopian coffee. Aromas of peach and jasmine lead into blueberry and raspberry jam, with a syrupy sweetness that lingers in the cup. Delicate notes of bergamot and black tea bring freshness and complexity, keeping the profile refined and beautifully balanced. Roasted omni style, it performs equally well as filter coffee or espresso.
Our relationship with Mohamed Ali began in 2018, when changes to Ethiopian export laws allowed smaller estates to sell their coffee directly. Mustafa Mohamed Ali embraced the opportunity, establishing an exclusive partnership with THE BARN. Today, he runs the farm with his brother at 2,050 metres in Ethiopia’s highlands. Coffee grows within pristine forest alongside fruit trees and bees, supporting biodiversity and additional income beyond the harvest. The farm is now organically certified, while continued investment in worker training and infrastructure has helped quality develop season after season.



Natural processing has a long history in Ethiopia, but achieving consistently clean results requires meticulous work. Ripe cherries are carefully picked and sorted before being spread across raised beds for 18–23 days. Mustafa’s team regularly turns and sorts the cherries throughout drying, encouraging even moisture loss and removing defects. This attention preserves the clarity of the coffee while allowing the fruit to develop its plush sweetness, resulting in a clean and expressive natural process coffee.
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