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Facts & Figures

Process: WASHED
Variety: HEIRLOOM
Region: AGARO | JIMMA | WESTERN ETHIOPIA
Farm: BESHASHA Lot#2
Farmer: MUSTAFA ABBA KENO
Altitude: 2000-2100 M

BESHASHA

A very clean Ethiopian coffee, Notes of Goji berry and peach ice tea followed by crisp citric acidity and delicate mouthfeel.
Flavour: GOJI BERRY | PEACH ICE TEA | LEMON CRUD | CITRIC ACIDITY

 14,00 27,00

BESHASHA LOT#2 Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040masl and is planted with coffee varieties from the Jimma research centre. Mustefa has a small disc pulper that he uses to wash-process half of his coffee; the other half is dried as a natural. Due to a lack of water in the area and limited space to ferment the coffee, Mustefa ferments the pulped coffee for a short period (8 hours) before he moves it to his drying beds (for 13-16 days), and the result is something like a light honey. The naturals take 24-27 days to dry on the African (raised) beds. Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee, which he keeps separate and dries on raised beds near his house. Mustefa’s outgrowers are all neighbours and each have between 4 and 10 hectares of land.

BESHASHA

Flavour: GOJI BERRY | PEACH ICE TEA | LEMON CRUD | CITRIC ACIDITY

 14,00 27,00

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