WINTER HOLIDAY: Last roast day Dec. 23rd - Next roast day Jan. 8th
Ethiopia
Beshasha, Lot 1
Cup Notes: Bergamot, Lemon Verbena, Black Tea, Vanilla
Our first Ethiopian lot of the season is from the Agaro terroir. The lot has a round and balanced flavour profile and boasts floral notes intertwined with a subtle hint of honey.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Several small farmers
- Country
- Ethiopia
- Terroir
- Jimma
- Altitude
- 2000-2100 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Ethiopian Heirloom
- Picked in
- Dec. 2023 - Jan. 2024
- Arrived in
- July 2024
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think v60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 23 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 2:10
- Brew strenght:
- 1,32 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 21 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:03
- Brew strenght:
- 1,35 tds
THE STORY BEHIND
Beshasha is an Ethiopian lot grown in the Jimma region at 2000-2100 masl, in the beating heart of Ethiopia.
Located in the southwest of the country, this area is renowned for its extraordinary biodiversity, with numerous nature reserves. Fertile soil and favourable climate of Jimma make it ideal for agriculture, particularly for coffee cultivation.
Mustefa Abakeno manages a small 18-hectare farm and two processing facilities, where coffee is processed after harvesting. Beshasha is dedicated to the production of washed coffee, while Kabira specializes in natural coffee. These facilities serve as hubs for knowledge exchange and technical assistance for local farmers, where ideas and experiences are shared and where daily challenges are tackled collectively. This collaborative culture has strengthened the sense of belonging and pride among the farmers, increasing their commitment to producing high-quality coffee.
THE VARIETY
Ethiopian heirlooms, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name "Ethiopian Heirloom" exists as a catch-all phrase to describe this happenstance.
However, that really makes Ethiopian quite a mystery and an interesting mystery as each village or town could potentially have a different varietal which could carry very unique properties.
THE FERMENTATION PROCESS
The process of producing Washed coffees in Ethiopia will vary slightly from one washing station to another, but generally speaking the coffee is picked ripe and depulped the same day.
The pulped cherry is usually fermented for 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The beans will then be spread on raised beds to dry for 5–15 days, depending on the weather.
