Bishan Wate Espresso - Ethiopia

About This Coffee

Layered and intense. Tasting like orange peel, bergamot and peach candy. Very sweet. The Bishan Wate Washing Station is located in Guji, near the Wate River. Around 50 smallholder farmers contribute ripe cherries to this station. Once picked at peak ripeness, the cherries are promptly delivered for processing. They are first floated in cool, clean water to remove any defects, then depulped and washed. A 48-hour fermentation follows, after which the coffee is spread out to dry on raised beds. These beds are carefully positioned to maximize airflow while minimizing direct sunlight. Drying typically takes around 21 days, or until the beans reach a moisture content of 12%. This particular lot comes from what producers in Ethiopia refer to as a “Premium” preparation. The cherries are selectively harvested from a small group of farmers and carefully sorted: approximately 90% are perfectly ripe, with 5% semi-ripe and 5% slightly overripe. All of these cherries are processed and stored separately from the main harvest, resulting in a very limited number of bags each year. In most cases, cherries used for these special lots are collected from a single day’s harvest, what’s known as a "day lot", ensuring exceptional consistency and quality.