A balanced washed lot by Mustefa Abakeno with notes of sweet yellow peach.

We previously worked with Mustefa Abakeno in 2019 and this year his Beshasha lot is a standout for its balanced qualities and clean fruit sweetness.

We are excited to showcase Mustefa’s latest washed lot after learning about various agronomical developments at the Beshasha washing station.

Due to Mustefa’s initiative and recent technological advancements, we have seen yet another step forward in the quality of his coffee.


Producers Notes

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 as well as out-growers’ coffee, which he keeps separate and dries on raised beds near his house.

Mustefa’s out-growers are all neighbours and each have between 4 and 10 hectares of land. There has been a primary focus during this last harvest to train and support Mustefa and the local farmers that bring their cherries to the washing station. Agronomist Harun Adiba has supported Mustefa, including improving processes at the washing station: installing shade netting to cover drying beds during the hottest hours of the day; instigating cherry selection at the delivery point; tagging day lots in order to keep them separate and monitor moisture content throughout the drying phase, ensuring even drying before the lots are assembled.

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 the lots were renamed after the washing stations where they were processed.

Production Data

Produced by Mustefa Abakeno

Region - Agaro, Jimma

Grown at 2000 - 2100 masl

Varietal - Heirloom

Harvest - January 2022

Process - Washed

Resting Coffee

Carbon dioxide is a result of chemical reactions taking place throughout the roasting process. The gas becomes caught up within the core of the bean and will release over time. When it comes to brewing coffee, carbon dioxide will lead to the formation of carbonic acid, a sharp and unpleasant flavour in the cup.

We recommend ordering whole beans and keeping the coffee sealed in it's bag for a minimum of 14 days before espresso brewing or at least 7 days for filter brewing.