Espresso roast on the Bishan Dimo unlocks the remaining potential untouched with our filter roast.
On the filter roast, we experience the superb aromatics and bright yet sweet acidity.
With the espresso roast, we find ourselves drown in unparalleled juicy sweetness and amplified floral sensation.
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Bishan Dimo washing station
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 give 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 1800+ smallholder families (with an average of five kids). The small plots, typically 1.5 hectares, are located at 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 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 of neighbors so that they can install more drying beds. More drying beds ensure that parchment and cherries can be more spread and evenly dried.
Peach | Jasmine | Candied Citrus
January - March
1,850 metres above sea level
24-36 hours fermentation
Dried on parabolic beds over raised beds over 10 days