Mustefa Abakeno’s 18-hectare farm and 36 neighboring smallholders

The story

Mustefa Abakeno began his coffee journey by purchasing a three-disc pulper to process his harvest. Following legislative reforms in 2017 and 2018, he transitioned into a direct exporter, establishing the Beshasha wet mill to process coffee from his own farm and surrounding smallholders.

Challenges

The farm has faced obstacles including water scarcity and limited fermentation space, which necessitated adaptations to traditional processing methods.

Innovations

Mustefa has implemented slow, shaded drying techniques to enhance cup clarity and invested in a dedicated natural-processing warehouse in Agaro. Additionally, he employs an agronomist to conduct stumping trials, provide technical training to local farmers, and manage a field laboratory for quality control.