Ethiopia – Beshasha

PRODUCER

Mustefa Abakeno owns a farm in the Jimma region, near the city of Agaro, and is known for his innovative approach to producing specialty coffee. In 2018, he became a registered exporter and established the Beshasha processing station. Mustefa processes not only his own coffee but also coffee from local smallholder farmers. Thanks to his meticulous approach to harvesting, fermentation, and drying, his coffees are truly exceptional, featuring a complex flavor profile with notes of ripe fruit and florals. Mustefa is also committed to sustainable agriculture, supporting the long-term development of the farming community in the region.

PROCESSING

Mustefa owns a small depulper for removing the coffee pulp and skin, which he uses during the washed processing. Due to the lack of water in the area and limited space, he ferments the coffee for only a very short time, about 8 hours. After this, he moves it to drying beds for 13-16 days, depending on the weather. This processing method results in coffee that is very similar to honey coffee. At the Beshasha station, he processes not only his own coffees but also those from nearby growers, all of whom are his neighbors and each cultivate 4 to 10 hectares of land. To increase capacity, he had to build a second processing station, Kabira, in 2020, where he primarily processes coffee using natural and anaerobic methods.

VARIETY

The area is home to indigenous Ethiopian varieties (“Heirloom”) that are grown in the shade of trees. These original Ethiopian varieties are valued for their complex flavors and adaptability to local conditions. The coffee plants grow at an altitude of 2150-2200 meters above sea level, contributing to the development of a unique flavor profile.