Beshasha - filter coffee from Ethiopia

Unfortunately, this coffee has been consumed, but we plan to have it back with the next harvest.

Our first Ethiopian coffee this year - and an old acquaintance. Mustafa Aba Keno's elegant coffee shows notes of peach, sweet lime and milk chocolate, all wrapped up in a floral robe. The coffee is delicate and reminds us of tea. Beshasha is definitely a coffee to marvel at and enjoy.

Beshasha - Coffee Info

Roasted for: Filter coffee, cold brew and all common filter methods

Origin: Ethiopia, Jimma, Agaro, Beshasha Washing Station

Producer: Mustafa Aba Keno and surrounding families

Varieties: 74110, 74112 & other local, unspecified varieties. 100% Arabica

Post-harvest process: depulped, washed

Arrived at the roastery: October 2023

All our coffees are shipped as whole beans

Tell me more about Mustafa's work

At some point we must meet Mustafa Aba Keno in person. The man can certainly tell us a lot - because he only had an export license since 2018 and can therefore market his coffees directly. Then Falcon Coffee, an English exporter, became aware of him. From then on, the two worked together every year on improvements. From a new pulping system to a moisture meter to agronomic practices - both sides are interested in constantly improving the coffee. Such stories are extremely exciting for us. We had his samples on the table for the first time in 2021, when the coffees were still a bit reserved. In 2022 we bought from him for the first time and again this year.

Why does the coffee taste the way it tastes?

Unfortunately, we don't know that for sure yet - we haven't had any direct contact with Mustafa yet, but have only communicated through his coffees. This is interesting: Mustafa makes washed, honey-processed coffees, as well as naturals. The Kabira filter coffee was also his. The coffee was a natural, but tasted much lighter, almost like a honey-processed. And now we have a washed coffee that doesn't taste "classically washed" either. It has a caramel sweetness, the familiar floral notes, but also lime tones. A combination that we rarely come across in washed coffees from this region of Jimma.

Why did we buy this coffee?

Because for the first time we had the opportunity to get two microlots in different preparations (washed and natural) from the same producer. We bought a few bags of Kabira, Mustafa's natural. We want to accompany him on his journey and start a sensory chronicle of his coffees.

How do we roast these coffees?

We roast the coffee as a 12.5kg batch in the 30kg Giesen roaster. With a roasting time of 8:20 minutes, the coffee is one of our "brevity is the soul of wit" roasts. With a development time of 45 seconds, we keep this short too. We take the coffee out of the roaster in the middle of the first crack and let it crack in the sieve. We like to roast washed coffees with a slightly shorter development time and a tad higher final temperature.