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Beshasha Lot 6 by Mustefa AbakenoMustefa 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

They make a compost-like organic fertiliser

When fermented

Look out for apricot

is from cherries bought from nearby small-scale farmers

volcanic soils

Situated on the north slopes of the Picacho Volcano the El Cipres estate is made up of 95 hectares of land with majority dedicated to coffee production and 5 hectares dedicated to wildlife flourishing in the surrounding area

Here harvest season runs from December to February

These glasses ship in 6's

The small wet mill he set up (called Beshasha) is used to process his own and outgrowers’ coffee

He also applies organic matter to the soil in the form of coffee pulp and worm cultured soil

until it reaches between 15-25% moisture content

was classically washed processed—pulped

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