Mustefa Abakeno is a small owner with 18 hectares of land near Agaro in the Jimma region of western Ethiopia. He has two stations Beshasha (it processes washed lots) and Kabira (which has more space for African beds, so it is more suitable for processing by the natural method).
Due to the lack of water in the area and the limited space for fermenting coffee, Mustefa ferments the beans for 8 hours before moving it to African beds for (13-16 days), the result is slightly similar to honey processing.
Mustefa has a small field lab and in 2020 he bought a high-spec Sinar moisture reader to ensure that all the parchment dried in the stations was reaching the same moisture level before being stored in the warehouse.
Like any other Ethiopia, it is light and pleasant to drink. The combination of green tea and candied lemon peel is beautifully completed by raspberries.