Ethiopia Abdo Limu

Abdo Abamecha used to work as a supplier to exporters for more than 8 years. He started exporting the coffee from his village, where he was born and has grown. This started in 2023 as he was able to get an export license and also share some facilities with his family member Mustefa Abakeno. He produces both washed and natural coffees at his washing stations in a quality manner with attenntion to detail.

Perched about 2050 metres above sea level in Meti kebele, Gera woreda, Jimma Zone, the Tullu Demtu washing station has evolved rapidly since its 2017 debut with a handful of drying beds and a lone depulper that handled fewer than 20 tonnes of cherry per season. A major 2021 upgrade installed a Penagos eco-pulping line, expanded the site to 150 raised beds, added warehouse space and built water-clarification ponds, lifting annual capacity to well over 100 tonnes. During the main harvest the station employs roughly 70 seasonal workers alongside six permanent staff.

Two main processing streams run through the facility.

Grade 2 washed coffees are hand-sorted, eco-pulped, passed through density channels and double-soaked for a total of 36–48 hours before a brief skin-dry. Parchment then dries on raised beds for 10–15 days, turned every two hours, and is finished when secondary defects do not exceed 12 per 300 grams and at least 85 percent of beans sit above screen 14.

Grade 3 naturals are float-sorted and laid out in thin layers that thicken gradually over 20–25 days, typically reaching 13–24 secondary defects per 300 grams with the same screen-size target. All parchment or dried cherry is conditioned to 11.5 percent moisture or below before bagging, stored in a ventilated warehouse and finally trucked to Addis Ababa for dry milling, with day-lot traceability maintained throughout. These coffees come from the Meti site.