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Ethiopia - Beshasha Lot #6

Ethiopia - Beshasha Lot #6

Regular price £10.00 GBP
Regular price Sale price £10.00 GBP
Sale Sold out
Tax included.

Tasting Profile

Vanilla - Blood Orange - Strawberry

Brewing

Filter

Resting

We recommend resting beans for a minimum of 7 days for filter and 14 days for espresso.

Roast Level

Medium Light

Size
Grind
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  • Technical Data

    Process: Washed

    Region: Agaro, Jimma, Western Ethiopia

    Varietal: 74110, 74112 & Heirloom.

    Elevation: 2000-2100 MASL

    Cup Score: 87.75

  • Washed

    The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.

For the 2nd year running.

We first purchased coffee from Mustefa in 2021, his lots standing out for exceptional clean, sweet flavours.

Since then every sample & crop has exceeded the last in the quality and flavour and it brings us joy to see his coffee on our menu time and time again.

The Producers

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.

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.

  • Free Shipping

    For all orders over £25 we offer a free shipping service via Royal Mail or DHL.

  • Roast Days

    We currently roast Tuesday, Wednesday and Thursdays, aiming to pack and ship your coffee as fresh and quick as possible.