Espresso
How to dial in- Dose
- 18g
- In the cup
- 38 to 40g
- Time
- 26 to 30 sec
- Water temp
- 94°C
- Grind
- Fine
- Ratio
- About 1:2.2
The story behind the cup
The coffee
Grown in the highlands of south-western Ethiopia, the Beshasha lot comes from smallholder farmers delivering cherries to the Beshasha washing station in the Jimma zone. The station works closely with surrounding communities to process carefully selected cherries, paying premiums above local market rates to reward quality and consistency. Sitting at elevations of around 1,900–2,100 metres above sea level, the area’s fertile soils and cool climate create ideal conditions for slow cherry maturation, contributing to the coffee’s clarity and balance.
Coffee in Beshasha is cultivated organically under native forest shade, using traditional low-input farming methods passed down through generations. Cherries are selectively handpicked at peak ripeness before being delivered to the washing station, where they are depulped and fermented in water for 36–48 hours. After fermentation, the coffee is thoroughly washed and dried slowly on raised beds, allowing for careful moisture control before resting and final preparation for export.
The Beshasha washing station plays an important role beyond processing, acting as a hub for farmer support and knowledge sharing. By focusing on quality-driven washed coffees, the station helps farmers access specialty markets while preserving the region’s long-standing coffee-growing traditions. This lot reflects the clean, elegant profile typical of washed coffees from south-western Ethiopia, shaped by both the region’s terroir and the care taken at every stage of production.
