BESHASHA, a specialty coffee from TAO Coffee, is a perfect example of how washed processing can bring out clean and refined flavor notes. Mustefa Abakeno’s coffee offers a jasmine aroma, citrus acidity, and delicate floral nuances of hibiscus, beautifully complemented by a black tea finish. Thanks to precise processing and high altitude, the cup reveals an elegant sweetness balanced by lively yet harmonious acidity. This coffee is made for those who love delicate, floral-leaning filter coffees that stand out for their lightness and freshness.
Mustefa Abakeno is a farmer with a clear vision – to preserve traditional varieties while innovating in processing methods. His farm, located near the town of Agaro in the Jimma region, spans 18 hectares at an altitude of 2,040 meters and cultivates coffee trees of the Heirloom, 74110, and 74112 varieties. In 2018, Mustefa founded the Beshasha processing station, where he focuses mainly on washed coffee. He works with smallholder farmers in the surrounding area who farm plots between 4 and 10 hectares. His goal is not only to produce exceptional coffee but also to improve the livelihoods of local farmers through training focused on proper harvesting, drying, and cherry sorting.
Due to limited water resources, Mustefa uses a shortened fermentation process – after depulping, the coffee ferments for approximately 8 hours, helping to preserve a light honey-like sweetness. The beans are then moved to raised drying beds, where they dry for 13–16 days and are regularly turned to ensure even drying. Thanks to his collaboration with the Falcon team in Addis Ababa, modern drying techniques, precise cherry sorting, and moisture control have been introduced at the station, ensuring stable and high product quality. Beshasha specializes in washed lots, while Mustefa’s second station, Kabira, focuses on natural processing. This carefully managed process results in coffee with clean and vibrant flavor notes that highlight the full potential of Ethiopian varieties.