Ethiopia Beshasha Bio

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

Grown at an altitude of 2,040 metres in the Jimma region, this coffee comes from the Beshasha washing station, founded by Mustefa Abakeno in 2018. Thanks to this facility, he is now able to export his coffees directly while working with producers from neighbouring villages to showcase and enhance the harvests of his region.

This washed lot is composed of the JARC 74110 and 74112 varieties, developed by the Jimma Agricultural Research Center from selections made in the Metu-Bishari forest. These varieties, well suited to high altitudes, are valued for their disease resistance and excellent cup quality.

In the cup, it offers a distinctly Ethiopian profile, characterised by floral notes, a sweetness reminiscent of peach tea, and a hint of lemongrass on the finish.