Barn Ethiopia Bishan Wate *Washed Filter + Espresso*

The Farm
The Bishan Wate Washing Station is located in the distinct region of Guji. Around 50 farmers contribute their cherries to the station, produced on the surrounding land at elevations up to 2350m. Named for the Wate river which flows alongside, Bishan Wate is one of twenty washing stations owned and managed by Testi Coffee, a family business founded by Faysel Adham Yonis. For those who remember Bombe and Gigesa, our lots from Testi Coffee have always been something to look forward to.

Guji is a densely forested area in southern Ethiopia. Before the early 2000s, it was considered part of Sidama, but has since been designated its own region. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffees profile apart from neighbouring regions.

The Process
With the special preparation, cherries are collected from a limited number of smallholders. Extra sorting at the mill ensures more than 90% of the cherries are perfectly ripe. These lots are processed and stored separately from the regular Grade 1 coffees and generally only a very small number of bags are produced every season. The result is a coffee which offers heightened clarity and complexity, compared to traditional Ethiopian washed lots.

Coffee cherries are picked when well-ripe and sent straight to be processed. First, the cherries are floated in cool, clean water to sort out any flaws. They are then washed, de-pulped, and transferred to open tanks to undergo a 48-hour fermentation. Finally, they are moved to dry on raised beds that are positioned for maximum wind exposure and minimal direct sunlight. The coffee dries for 21 days or until the moisture content reaches 12%.