Full Court Press - Beshasha

Ethiopia - Washed 74110. 74112
Filter Roast Coffee

Stonefruit, Tangerine, Orange Blossom

Producer Info:

Mustefa Abakeno, a dedicated smallholder farmer in the Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm located at an impressive elevation of 2,040 meters above sea level. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma research center.

At the beginning of his endeavour Mustefa purchased a three discs Coffee Pulper, this was used to enable him to process half of his harvest as Fully Washed coffees.

1) Cherry delivered & flotation to remove immatures

2) Pulping of coffee cherry

3) Fermentation in tanks for 8 -12 hours

4) Washing and cleaning in channels separating floaters of parchment.

5) Skin drying under shade - cleaning coffee of initial defects which is easiest when the coffee is still wet. (50% moisture)

6) Taken to beds where it is dried for 7 - 10 days being covered with shade netting from 11 - 2 each day.

In 2021, the addition of agronomist Harun to the Falcon team marked a pivotal moment. Harun's primary focus during the most recent harvest season has been the training and support of Mustefa and local farmers who supply cherries to the washing station. His efforts have led to numerous improvements at the washing station, including the installation of shade netting to protect drying beds during the hottest hours of the day. Cherry selection at the delivery point, tagging day lots for separation, and vigilant monitoring of moisture levels during drying ensure uniform drying before lot assembly. Harun has also been leading the trial of stumping with Mustefa on his farm and then with 6 farmers close to Mustefa's farm.

Mustefa maintains a small field lab, equipped with a high-spec Sinar moisture reader acquired in 2020. This device ensures that all parchment dried in the stations reaches a consistent moisture level before storage in the warehouse. Harun takes charge of assessing and grading dried day lots, categorizing them based on quality and cupping profile. In parallel, he imparts training in good agricultural practices (GAP) to local farmers, with the aim of elevating the quality and productivity of their coffee gardens.