Ethiopia: Bishan Dimo

From:  8.28

Vanilla, Cream, Grapefruit



Region:        Guji, Oromia Region
Altitude:       1850 masl
Varieties:      Heirloom
Process:       Washed
Grade:          87.25
Notes:           Vanilla, Cream, Grape
Preparation:  Filter

The Bishan Dimo washing station is found in the Denbi Uddo kebele–which is part of the Shakiso woreda (Guji). The area of Shakiso is a combination of outstretched hills and mountains that gives you the impression that the area is flat but in fact, the area reaches heights up to 2000 m.a.s.l. The Bishan Dimo site is surrounded by 800+ smallholder families (with an average of five children). The small plots, typically 1.5 hectares, are located between 1850 to 2050 m.a.s.l. Their coffee trees are shaded by false banana plants and the semi-forests that engulf their farms. Bishan Dimo washing station opened its gates in 2017. Although it is a new site, it has already produced several stunning washed and natural lots. Faysel’s brother, Hakime Yonis, is the manager of the station and responsible for daily operations. Washed coffees are fermented for 24/48 hours within clean cement tanks. The parchment is then dried for 10 to 12 days. Naturals are dried for 15 to 18 days, depending on the weather. If rains cross over, the workers are forced to cover the cherries and drying is delayed. Faysel and Hakime have plans to purchase the lands from their neighbours so that they can install more drying beds. More drying beds ensures parchment and cherries can be more spread out and evenly dried.