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ethiopian coffee growers

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Cup profile: Nectarine, dark honey, milk chocolate, black tea and kiwi like acidity notes, round and juicy

 

  • Owner - Mustefa Abakeno
  • Washing Station - Beshasha Location - Agaro, Jimma, Western Ethiopia
  • Varietal - 74110, 74112 and Heirloom
  • Process - Washed
  • Altitude - 2000 - 2100 masl
  • Cup Score - 86.75

     

Cup profile : Nectarine, dark honey, milk chocolate, black tea and kiwi like acidity notes, round and juicy

 

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.

 

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.
 
Mustefa has a small field lab and in 2020 he bought a high-spec Sinar moisture reader to ensure that all the parchment dried in the stations was reaching the same moisture level before being stored in the warehouse. Harun has been assessing and grading the dried day-lots, putting them together based on quality and cupping profile. He is currently training farmers in good agricultural practices (GAP) in order to improve the quality and productivity of their coffee gardens.

In 2020, Mustefa acquired a second washing station, Kabira, to receive cherries from local producers. Due to subtle differences in location and microclimate, Beshasha now almost exclusively processes washed lots, while Kabira, which has more space for drying beds, is more suited to processing naturals. This is why we have renamed the lots after the washing stations where they were processed.

 

Recommended for: All filter brewing methods, with or without milk. Fruit forward with refreshing tartness.

 

Hand roasted in tiny batches from various origins. Single origin speciality coffee with amazing flavours.

 

Whilst we recommend you purchasing whole bean coffee and grinding it yourself as you use it. We can also offer ground coffee for specific brewing methods. Please select the origin of your coffee and brewing method or whole bean preference.

 

If you cannot see the grind type for the origin you want. Just order whole bean and leave us a note in the personalisation option. We do this because we have very limited stock of some origins.

 

Coffee will be roasted on Mondays to order. Your roasted coffee will be posted by Royal Mail after a period of degassing. Or opt to collect from our nano roastery in Leominster or either of the Aberdyfi Ice Cream shops in Aberdyfi or Aberystwyth

 

We will notify you when your coffee has been shipped or is ready for collection. 

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