Bishan Dimo
Spring time is always associated with the arrival of fresh, fragrant, early-harvest Ethiopian coffee. From the Odo Shakisso district of the Guji zone, we present G1 Washed Coffees from Bishan Dimo washing station. We taste sweet lemon curd, fragrant vanilla, and subtle ripe garden peach.
Shareholders in this region are trained to ensure that only the ripest cherries are harvest and processed. A premium is paid to shareholders by the managing group for bringing in consistent quality.
The coffee trees in this area are a mix of indigenous varietals of the Guji area, as well as disease-resistant varietals from the Jimma Agricultural Research Center (JARC).
Region Guji, Ethiopia
Altitude 1850-2050 MASL
Process Washed
Varietal Guji Heirloom
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Sorting Level
5-6%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Guji Heirlooms
The coffee trees in this area are a mix of indigenous varietals of the
Guji area, as well as disease-resistant varietals from the
Jimma Agricultural Research Center (JARC).