Beshasha washed Ethiopian Coffee stands out for its elegant and clean profile. Its floral aromatic notes, accompanied by nuances of candied cedar and bergamot, offer a refined olfactory experience. On the palate, it has a medium-high acidity balanced by a persistent sweetness, which leaves a pleasantly fresh and clean sensation in the mouth. This coffee is a perfect example of the quality that the Jimma region has to offer.

FARMGATE PRICE

FARMGATE PRICE: €4.33 (paid directly to the Farmer)

The Farmgate price is ultimately the real price paid to the farmer who originally produced the coffee. Ultimately it is the most transparent price you can find.
The following costs must then be added to the Farmgate price before arriving at the roastery:

Packaging costs
Handling costs at origin
Logistics costs (shipping and customs duties)
Handling costs on arrival
Customs clearance costs and phytosanitary controls in Europe
Internal transport costs

SENSORY DESCRIPTION

GCB Score: 87.50 points out of 100

Sensory profile: Elegant and clean

Aromatic Notes: Floral, candied citron, bergamot

Taste & Body: Medium-high acidity, clean, sweet and persistent

TECHNICAL DESCRIPTION

Origin	Ethiopia
Area	Djimma
Cooperative/Farm	Beshasha
Microlot	Lot. 3
Altitude	2100m
Variety	Native variety
Process	Washed

FULL DESCRIPTION

Mustefa Abakeno, a small farmer from the Jimma area of western Ethiopia, runs a sprawling 18-hectare farm located at an altitude of 2,040 meters above sea level. His farm is a testament to Ethiopia's rich coffee heritage, with a variety of crops sourced from the prestigious Jimma research center. Mustefa's coffee processing methods expertly combine tradition and innovation, creating exceptional coffee beans.

At the beginning of his journey, Mustefa purchased a three-disc pulping machine, which allowed him to process half of his crop as washed process coffee. The other half undergoes the natural process, with the cherries being carefully dried with the pulp intact. Due to the scarcity of water and limited space for fermentation, the pulped coffee goes through a fermentation of only eight hours before being transferred to the drying beds. This process gives the coffee a light honey-like flavor, while natural coffees follow a slower drying process, taking 24 to 27 days to reach perfection on the raised African beds.

In 2018, Mustefa began his journey as an exporter, thanks to regulatory changes that allowed him to interact directly with selected buyers. To facilitate this new activity, he created the "Beshasha" processing center, a plant that processes both his own coffee and that of his local farmers, his neighbors, whose plots vary from 4 to 10 hectares.

Mustefa's collaboration with the Falcon team in Addis Ababa is an example of the potential of improving coffee quality through direct relationships. This partnership covers various aspects of production, from cherry selection to plantation management, simplifying the supply chain and ensuring that a significant portion of the proceeds goes directly to the producers.

In 2021, agronomist Harun joined the Falcon team, making improvements such as installing shade nets to protect the drying beds during the hottest hours. Harun also oversees the training of local farmers in sustainable farming practices to improve the quality of their coffees.

Mustefa has also developed the infrastructure by building a modern warehouse in Agaro, dedicated to the processing of natural coffees. During the 2022 low season, it acquired four new purchasing sites, strengthening its ability to source high-quality cherries and supporting the development of local communities.

Mustefa Abakeno's journey is a source of inspiration, characterized by a constant commitment to excellence and innovation, which embodies the continuous evolution of the coffee sector.

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