Etiopia - Beshasha

We roast this coffee for filter. It works well for all types of filter coffee brewing (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper...).

Want it for espresso? We also roast it as an espresso version — you can find it here: Beshasha - espresso

Mustefa Abakeno is a smallholder farmer from the Jimma area in Western Ethiopia who tends an 18‑hectare farm at over 2000 m a.s.l. Early on, they invested in a coffee depulper, which made it possible to process half of the harvest using the washed method. In 2018, Mustefa took advantage of changes in local legislation and began exporting coffee directly to end buyers. For this purpose, they founded the Beshasha processing station, where today they process both their own coffee and cherries from neighbouring farmers. These nearby farmers cultivate plots of 4 to 10 hectares.

Mustefa works closely with the Falcon team in Addis Ababa, which helps improve quality, from cherry selection and drying all the way to farm management, while also shortening the supply chain so that a larger share of the finances goes directly to producers. Since 2021, agronomist Harun has been working at the station, training Mustefa and local farmers in sustainable agricultural practices. Harun introduced shade nets to protect coffee from the sun, daily lot labelling, and has been testing the stumping method with farmers to renew productivity. Mustefa also invests in infrastructure: in Agaro they built a modern warehouse for processing dry coffees, and in 2022 expanded operations by purchasing four new buying sites (Echamo, Jarso, Badeyi and Saadi), where coffee cherries from neighbouring farmers are carefully selected and transported for final processing to the Beshasha and Kabira stations.

1. Picking and sorting: After delivery, coffee cherries are separated by density in a water bath, removing under‑ripe pieces.
2. Depulping: Cherries are mechanically stripped of the outer skin and pulp.
3. Fermentation: Beans with a clean layer of mucilage are left to ferment in tanks for 8–12 hours. It’s a natural process in which microorganisms break down the remaining sugars.
4. Washing: Beans are washed in channels, where flowing water also separates lower‑density floating parchment coffee.
5. Pre‑drying in shade: Wet coffee is first dried in the shade until moisture drops to 50%. At this stage, the first visual defects are best revealed and removed by hand.
6. Drying on raised beds: Coffee is moved to raised beds and dried for 7–10 days. Every day between 11:00 and 14:00, the beds are covered with shade nets to protect the coffee from the midday sun.
7. Moisture measurement and grading: Mustefa uses a 2020 Sinar moisture meter to ensure the coffee reaches consistent moisture before storage. Agronomist Harun then tastes daily lots, evaluates them, and grades them by quality.

All of these steps lead to a clean, transparent cup where the varietal character comes through clearly.

Varieties 74110 and 74112 are grown for their resilience and specific flavour profile. They’re known for smaller beans that bring lightness, pronounced floral aromatics, a delicate body, and complex fruity sweetness with clean acidity.