Beshasha

Beshasha is a washed Arabica coffee grown in the Jimma region of western Ethiopia at around 2,000–2,100 metres above sea level. It is cultivated from local heirloom and selected varietals by smallholder farmers and processed at the Beshasha wet mill, founded by producer Mustefa Abakeno. The washed method emphasises clarity and acidity in the cup. Tasting notes for Beshasha coffees can include hibiscus, peach, milk chocolate and tangy lemon curd, reflecting the balance of floral and fruit characters with deeper sweet tones.

Beshasha is located near Agaro in the Jimma Zone of Ethiopia’s Oromia Region. This area has high elevations and fertile soils that support coffee cultivation well. Jimma coffees are typically washed, which brings forward clean acidity and floral complexity. The region sits west of the better-known Yirgacheffe and Sidamo areas, but still produces high-quality single-origin lots. Smallholder farms are common, and cherries are brought to the local processing station for pulping, fermentation, and drying on raised beds.

Ethiopia is widely recognised as the birthplace of Coffea arabica. The species originated in the highland forests, and Ethiopia remains one of Africa’s top coffee producers. Coffee has been cultivated there for centuries and contributes significantly to the national economy, providing income for millions of smallholder farmers. Ethiopian coffees are often categorised by region — such as Yirgacheffe, Sidamo, Harar and Jimma — rather than by specific varietal names, reflecting the diversity of heirloom genetics and local growing conditions.