Ethiopia Beshasha washed

Mustefa processes half of his production using the natural method and the other half with the washed method, and our coffee was processed this way as well. Due to limited water availability and restricted fermentation space, the de-pulped coffee cherries underwent only a brief eight-hour fermentation before being hand-transferred to drying beds. The result of this process is a light, floral coffee with pleasant acidity and a honey-sweet body.

Mustefa Abakeno, a dedicated smallholder farmer in the Jimma region of western Ethiopia, manages an expansive 18-hectare farm situated at an impressive altitude of 2,040 meters above sea level. His farm embodies Ethiopia's rich coffee heritage and offers a diverse range of coffee varieties sourced from the renowned Jimma research center. Mustefa's coffee processing methods skillfully blend tradition with innovation, creating a truly unique production.

In 2018, Mustefa embarked on his journey as an exporter, benefiting from regulatory changes that enabled him to connect directly with importers. He later established his own washing station, "Beshasha," where he processes both his coffee and that of local growers. These neighboring farmers manage plots ranging from 4 to 10 hectares.