Beshasha

Beshasha is produced by Mustefa Abakeno, a smallholder with 18 hectares, and is named after his washing station. Using a small disc pulper, Mustefa processes half of his coffee washed, while the remainder undergoes natural processing. Challenges of water scarcity and confined processing space necessitate shortening the fermentation time of the pulped coffee, before transferring it to drying beds. This method results in a profile akin to a light honey process.

In the cup, the outcome is a fusion of succulent peach and black tea enriched by subtle floral aromas, while the sweet milk chocolate notes gracefully complement the creamy texture. A truly exceptional washed Ethiopian espresso experience.