Beshasha, Bio - Ethiopia

Mustafa Abba Keno farms 18 hectares of land near Agaro, in the Jimma region of Ethiopia. In 2020, Mustafa acquired a second washing station named Kabira, to receive cherries from producers. Due to subtle differences in location and microclimate, Beshasha now processes almost exclusively washed batches, while Kabira, which has more space for drying beds, is more suited to the natural process.

Due to a lack of water in the area and limited space to ferment coffee, Mustafa ferments pulped coffee for a short period of time (8-12 hours) before drying it in parchment for 7-10 days on raised beds.

The Beshasha is lightly roasted to preserve its bright and fruity notes of peach, raspberry and lemon, and is best enjoyed as a filter, plunger or as an extended espresso.

• Region: Agaro, Jimma
• Country: Ethipia
• Elevation: 2,040 masl
• Variety: Heirloom
• Process: Washed