Ethiopia Guji Hambela Bishan Wate Washed
TASTING NOTES: White Peach | Lime Zest | Jasmine | Honeysuckle | Cane Sugar | Cocoa
The Bishan Wate washing station sits at nearly 2,200 meters, overlooking the stunning Wate River. After harvest, local smallholders deliver their cherries to the station, where they are depulped within six to eight hours to prevent unwanted fermentation and preserve quality. The seeds then undergo submerged fermentation in tanks for 36 to 48 hours before being carefully washed in fresh water channels. The team monitors water clarity, listens for the soft traction sound of parchment moving, and checks by hand until all mucilage is removed. Clean parchment is dried on raised beds beneath parabolic shade nets for five to seven days, depending on the weather. Once the coffee reaches a stable moisture content of 11–12%, it is moved to a nearby warehouse for storage.
COFFEE INFORMATION
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Origin: |
Ethiopia |
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Variety: |
Ethiopia Heirloom |
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Process: |
Washed |
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Farmer: |
Multiple smallholders |
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Region: |
Wate Suke, Tirtira Goyo, Hambela, Guji |
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Sub Region: |
- |
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Processing Mill: |
Bishan Wate Washing Station |
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Drying Practices: |
African beds |
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Elevation (MASL): |
1900-2200 |
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Origin Cup Score: |
87.75 |
