Besasha

Name: Beshasha
Brand: Conscious
Price: 12.5 GBP
Availability: InStock

Beshasha

Conscious

Apricot | Tropical | Floral

This coffee combines juicy apricot sweetness with vibrant tropical fruit notes and delicate floral aromatics, creating a bright, elegant cup with a smooth, refreshing finish.

£12.50

~~£0.00~~ £12.50

per bag Sale Sold out

Bag Size 250g

One Time Buy

£12.50/bag

£3.50 delivery

Grind Type

Whole Bean

Ground for Aeropress

Ground for Chemex

Ground for Coffee Maker

Ground for Cold Brew

Ground for Espresso Machine

Ground for French Press

Ground for Moka Pot

Ground for Percolator

Ground for Pour Over

Ground for Refillable Pods

Quantity

1 Bag

250g

£12.50

1 Bag

250g

£12.50

2 Bag

250g

£23.75

5% Off - £25.00

3 Bag

250g

£33.75

10% Off - £37.50

4 Bag

250g

£42.50

15% Off - £50.00

1 Bag

1kg

£45.00

2 Bag

1kg

£85.50

5% Off - £90.00

3 Bag

1kg

£121.50

10% Off - £135.00

4 Bag

1kg

£153.00

15% Off - £180.00

Your coffee will be freshly roasted just for you!

Great beans take time! - delivery will be 3-5 working days.

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Delivery

- Directly from the roaster and delivered to your door - Delivery is free for orders over £30 and for orders under, delivery is - £3.50.

- Coffees from different roasters will be dispatched separately

- Time - Your fresh coffee will take 3 to 5 (working days) to be delivered to you from the time of your order is. - We need this time as your coffee is roasted fresh just for you and our roasters all roast on different days so we just need a little time to allow for this.

- Enjoy! - Once your perfect beans have been selected and roasted - they are always shipped to you the next day, so they are as fresh as possible.

Take Our Coffee Quiz - Find Your Coffee Magic! View full details

About The Coffee

In 2018, Mustefa took advantage of regulatory changes introduced by the Ethiopian government that allowed coffee producers to obtain export licences and sell directly to international buyers. To support this new venture, he established the Beshasha washing station, where he processes coffee from both his own farm and neighbouring producers, most of whom cultivate between four and ten hectares of land.

‍Since 2022, Mustefa has expanded his operation by acquiring four additional coffee collection points and washing stations. These facilities allow more neighbouring farmers to deliver cherries locally, increasing processing capacity while maintaining the close relationships that underpin his sourcing model.

‍Mustefa first partnered with the importer, Falcon Coffee, in 2020. Since 2021, Falcon's agronomist in Addis Ababa, Harun, has worked closely with Mustefa and neighbouring farmers to improve both coffee quality and long-term farm productivity. His work has included introducing more rigorous cherry selection at the washing stations, and improving traceability by keeping each day's deliveries separate throughout processing. Harun assesses and grades each day's production according to quality and cup profile while providing agronomic training to local farmers to improve both yields and coffee quality. This has included leading trials of stumping—a pruning technique that rejuvenates older coffee trees by encouraging healthy new growth and improving productivity over the long term.

‍At the end of each harvest season, Falcon's quality team shares detailed cupping feedback with Mustefa and Harun. Together, they review the results, identify opportunities for improvement and implement changes for the following harvest.

Conscious

We are Culainn and Lea, the team behind Conscious. We began our journey into coffee in South America, building relationships with a small number of producers, with whom we work today.

To be conscious is to be aware, self-reflective and to make considered choices. Through being conscious we work to deliver the best coffee for everyone. Practically, we do this by working closely with our partners at every stage of the production of coffee, from farm to cup, constantly learning, teaching and sharing. In this way, Conscious aims to be an agent for progress, and for strengthening connections between people in a complex and messy world.

We roast coffee to produce aromas and flavours that celebrate the innate properties of the beans and the work that went into their production. We start by understanding the physical properties and unique precursors of flavour of each coffee lot. We then meticulously plan and fine-tune every roast to develop these flavours. Through continuous testing and iteration we strive for perfection.

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