Ethiopia - Bishan Wate Washing Station

This lot was processed at Bishan Wate washing station, a privately-owned washing station that is located in the Hambella Womena woreda (administrative district) in Ethiopia’s Guji zone. The washing station is found in the kebele (local village) of Buku Seyisa, and is one of 28 owned and managed by Testi Coffee, a family-owned company founded by Mr. Faysel A. Yonis.

Sitting at 2,100m above sea level, Bishan Wate produces exceptional washed, natural and special preparation lots. The site was built by Testi in 2021 as a ‘premium’ facility, and selected for its natural advantages – including its high elevation, the surrounding region’s characteristics and access to fresh, clean water (in this case, from nearby Wate river). By choosing sites in areas favoured with great growing conditions and paying premiums for properly harvested fruit, Testi ensures they only receive extremely high quality cherry, resulting in outstanding complexity and distinction in the resulting cup.

This coffee has been processed using the washed method,using clean water from the Wate river. It is classified as Grade 1.

For this lot, carefully hand-picked coffee cherries were delivered to Bishan Wate washing station and were meticulously sorted by hand and in a floatation tank prior to processing.

After sorting, the coffee cherries are then pulped within six to eight hours of harvesting, to remove the fruit and skin. This parchment-covered coffee is fermented in tanks of clean water for 36 – 48 hours. While doing this, mill workers keep a close eye on the clarity of the water being used (replace it with fresh water as necessary), and check the parchment manually of feel how much mucilage is detaching from the beans.

The coffee is then re-washed and graded again by density in washing channels and laid out to dry on raised beds under parabolic shade for up to fifteen days, depending on the weather. Whilst drying, the coffee is carefully hand-sorted and turned, to ensure defects are removed as the parchment dries evenly and consistently. Once the coffee is dry and has reached its desired moisture level, it is rested in parchment until it is ready for milling and export.