Ethiopia Bedaye

$24.00

Roast Style Espresso

Origin Goma, Jimma, Ethiopia

Notes Aromatic and bright with notes of blood orange, apricot jam and cocoa with a clean, lingering finish.

Process Washed

Certification ACO Certified Organic

In Stock, shipping within 24 hours.

Organic Certified
Chemical Free
Grown Under Shade
Selective Hand Picking

From the Agaro town in Goma, Jimma, we are pleased to introduce this classic washed espresso from Bedaye, the washing station owned and managed by brothers Khalid Shifa and Ahmed Abateman. Building on the legacy of his nearby Echemo farm, Khalid applies the same dedication to quality and sustainability at Bedaye Station.

Producers Khalid Shifa & 30 Outgrowers

Farm Echemo Farm

Farm Size 3 Ha Average

Certifications Organic

Processing Washed

Varieties Heirloom

Harvest January 2025

Altitude 1900 - 2100 masl

Region Goma, Jimma

19.8 ground coffee dose

29 seconds

42g espresso shot yield

92.5 brew temperature

This recipe was developed on a La Marzoco Linea PB, using a Mazzer Major VP grinder. We encourage you to play around to meet your personal tastes and equipment setup.

In the Jimma zone of Ethiopia’s Oromia region, Khalid Shifa, a third-generation coffee farmer, is the steward of the 35-hectare Echemo farm. Situated at 2100 meters above sea level near the town of Agaro, Echemo benefits from a climate that allows for slow cherry maturation, contributing to dense, high-quality beans.

The farm is undergoing a significant transformation under Khalid’s stewardship. Historically a forested area, the land suffered from deforestation. Khalid is actively reversing this by re-planting native trees among the coffee plants, with the goal of establishing a complete agroforestry system. The farm is certified organic, meaning no mineral fertilizers, pesticides, herbicides, or fungicides are used; weeds are managed manually.

A significant portion of Echemo, 12 hectares, is dedicated to heirloom coffee trees over 80 years old. These trees, which have never been pruned or stumped, were grown from seeds sourced from the nearby Choche forest, a legendary origin site for coffee. This unique cultivation practice means pickers must often climb the tall trees to harvest the cherries. The remaining 17 hectares have been planted with seedlings from these old trees.

Khalid operates Echemo as both a farm and a processing site, equipped with 160 drying beds and a small wet mill. Initially producing only natural and honey-processed coffees, Khalid invested in wet milling equipment to expand his offerings. His washed coffees have been noted for their expressive character, which is attributed to the unique heirloom cultivars grown on the farm, as opposed to the more common improved varieties from the Jimma Agricultural Research Center.

Bedaye serves as a vital hub for local farmers, providing training in organic compost and sustainable agriculture through an extensive out-grower program. This partnership ensures meticulous quality control from the moment the cherry is harvested. This fully washed lot is a testament to their careful preparation, resulting in a coffee with the clarity and structure ideal for espresso. It represents a commitment not just to exceptional coffee, but to the empowerment of the entire farming community in Goma.

In the Jimma zone of Ethiopia’s Oromia region, Khalid Shifa, a third-generation coffee farmer, is the steward of the 35-hectare Echemo farm. Situated at 2100 meters above sea level near the town of Agaro, Echemo benefits from a climate that allows for slow cherry maturation, contributing to dense, high-quality beans.

The farm is undergoing a significant transformation under Khalid’s stewardship. Historically a forested area, the land suffered from deforestation. Khalid is actively reversing this by re-planting native trees among the coffee plants, with the goal of establishing a complete agroforestry system. The farm is certified organic, meaning no mineral fertilizers, pesticides, herbicides, or fungicides are used; weeds are managed manually.

A significant portion of Echemo, 12 hectares, is dedicated to heirloom coffee trees over 80 years old. These trees, which have never been pruned or stumped, were grown from seeds sourced from the nearby Choche forest, a legendary origin site for coffee. This unique cultivation practice means pickers must often climb the tall trees to harvest the cherries. The remaining 17 hectares have been planted with seedlings from these old trees.

Khalid operates Echemo as both a farm and a processing site, equipped with 160 drying beds and a small wet mill. Initially producing only natural and honey-processed coffees, Khalid invested in wet milling equipment to expand his offerings. His washed coffees have been noted for their expressive character, which is attributed to the unique heirloom cultivars grown on the farm, as opposed to the more common improved varieties from the Jimma Agricultural Research Center.

Beyond the farm, Khalid Shifa demonstrates a strong commitment to his community. He has financed the construction of a 4 km section of road in the area, supports a local elementary school, and provides training to out-grower farmers on organic compost production and sustainable agriculture.