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You are going to try this Ethiopian lot, Beshasha, from the small farmer Mustefa Abakeno, from the Jimma area in western Ethiopia, who manages an extensive 18-hectare farm located at an impressive altitude of 2040 meters above sea level.

This area is famous for its extraordinary biodiversity, with numerous natural reserves. The fertile soil and favorable climate of Jimma make it an ideal place for agriculture, especially for coffee cultivation. His farm is a testament to Ethiopia's rich coffee heritage, with a wide variety of coffees coming from the prestigious research center in Jimma.

At the beginning of his adventure, Mustefa bought a three-disc coffee pulper, which allowed him to process half of his harvest as fully washed coffee. He is currently training farmers in good agricultural practices (GAP) in order to improve the quality and productivity of their coffee plantations.

It is estimated that Ethiopia has between six thousand and ten thousand coffee varieties. Due to this number, genetic tests have not been conducted to distinguish the different varieties. With the natural cross-pollination that occurs in nature, the name "Heirloom" exists as a generic term to describe this circumstance. However, this makes Ethiopian coffee a mystery, and an interesting one, as each village or city could have a different variety with very unique properties.