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Ethiopia Beshasha - Organic Coffee

Regular price
£9.50
Regular price
Sale price
£9.50
Size
Grind Level

Cup Profile - Peach tea, zesty orange, rich chocolate, tangy grapefruit, vibrant

Altitude - 2000-2100

Process - Washed

Location - AGARO, JIMMA, WESTERN ETHIOPIA

Varietal - 74110,74112 & Heirloom

Bella Barista Warranty

All parts and accessories are a standard 12 month warranty. 

Shipping & returns

Delivery
We offer UK and international shipping Monday to Friday, excluding bank holidays.
Orders usually take between 1-2 days within the UK, but may take up to 5 days to get to you. 

Returns
Returned items must be unused and be returned in original packaging with any enclosed documentation and in perfect resalable condition. Once the goods have been received back and checked, as per our terms and conditions, we will issue a full refund or exchange on receipt. Please note all returned goods are subject to a 20% restocking fee if the goods are not in a resalable condition.

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    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee
    Ethiopia Beshasha - Organic Coffee

    Mustefa Abakeno is a smallholder with 18 hectares of land near Agaro in the Jimma Zone of Western Ethiopia. His farm is located at 2,040masl 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 natural. 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.

    Mustefa only registered as an exporter in 2018 in order to sell his coffee directly to buyers, which he was able to do after changes to the regulations that year. The small wet mill 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 have between 4 and 10 hectares of land.

    Brewing Suggestions

    • Espresso

      Dose: 18.5g
      Extraction time: 28-30 seconds
      Yield: 34g

    • Pour Over

      Use 15g of coffee for 250ml of water
      Bloom 50ml for the initial 30 seconds
      Total brewing time 03:00 - 03:30 minutes

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