Ethiopia Mustefa Abakeno, Beshasha

Ethiopia Mustefa Abakeno, Beshasha


Such a nice fresh Ethiopian, because its partly fermented it has the sweetness of nectarine and dark honey with the cleaness of a washed coffee, so flavours of black tea and acidity hints of kiwi, all deliciously well balanced and juicy

Brew Recipe: 

Espresso: 18-20g coffee for a 40ml shot, extracted in 25 – 29 seconds
Filter: 65-70g coffee per litre of water, brewed for 3-4 mins

Rest Time

Filter 4 days | Espresso 7 days from roast date
This coffee may be rested prior to dispatch

Roast Days

Orders are roasted and despatched Monday to Wednesday. All orders placed after 10am on Wednesday will be roasted and despatched the following week.

SKU: N/A Category: Product ID: 1572


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

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. Their Agronomist 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.



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