Ethiopia Mustefa Abakeno

This is our second year working with Mustefa Abakeno, a smallholder in Western Ethiopia with 18 hectares near Agaro at 2,040masl, growing coffee varieties from the Jimma research centre. Mustefa follows a philosophy of continuous improvement. He uses a small disc pulper to wash-process half his coffee, while the rest is dried naturally. Due to limited water and space, he ferments pulped coffee for 8 hours before drying for 13-16 days, resulting in a light honey flavor. Naturals dry for 24-27 days on raised beds.