The Bishan Dimo washing station is found in the Denbi Uddo kebele, which is part of the Shakiso woreda (Guji). 800+ smallholder families shade their coffee trees on small plots of land (1.5 hectares) with banana plants and forests.
The coffee is fermented for 24-48 hours in clean cement tanks, and dried for 10-12 days in parchment.
This is a stunning, fresh crop Ethiopian that we are extremely excited to bring you. It's floral, juicy, with citrus and rock fruit notes, leaving a lingering honey on your tongue. An absolute don't miss offering that will hold up whether you're making pourover or pulling espresso.
Producer: Faysel A. Yonis and Hakime Yonis
Denbi Uddo, Shakiso, Guji, Ethiopia
Altitude: 1850-2050 MASL
Process: Washed
Varietal: Mixed Heirloom
Tasting Notes: Floral, Lime, Peach, Juicy, Citrus Zest, Honey
Best Brewed As: Drip, Pourover, Espresso