Ethiopia Beshasha

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Bright
  30
• Clean
  20

Producer: Mustefa Abakeno Origin: Agaro, Jimma, Western Ethiopia Varietal: 74110, 74112 Altitude: 2000-2100 metres above sea level Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Flavours: Green Apple, Apricot, Bergamot, Orange & HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. Harvest: Nov- Dec Importer: Falcon Coffees Where is it from? Mustefa Abakeno is a smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040 masl 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 naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge.. 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 process. The naturals take 24-27 days to dry on the African (raised) beds. Mustefa only registered as an exporter in 2018 to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. 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 has between 4 and 10 hectares of land. With the support of the Falcon team in Addis Ababa, we are able to work directly with small producers such as Mustefa. We are also able to make the supply chain more efficient and so maximise the money going back to the producers. In 2021, Falcon Addis added an agronomist to their team, Harun. Harun’s primary focus during this last harvest has been to train and support Mustefa and the local farmers that bring their cherries to the washing station. Harun has been improving processes at the washing station: installing shade netting to cover drying beds during the hottest hours of the day; instigating cherry selection at the delivery point; tagging day lots, to keep them separ