The Bishan Dimo washing station is in the Dendi Uddo kebele of the Odo Shakisso woreda in the Guji zone. Set on three hectares of land, it is slightly smaller than its sister washing station, Mulish. Bishan Dimo offers both fully washed and natural coffees. Recently, Faysel Abdosh, the founder of Testi Coffee, and the Testi team have been working on small, fermented lots in Bishan Dimo. However, the washing station’s main output is still washed, grade-one coffee.
The coffee comes from farms sitting at altitudes ranging from 1,850 to 2,050 masl. The trees are a mix of indigenous varietals of the Guji area as well as disease-resistant varietals from the Jimma Agricultural Research Center (JARC). The washing station trains farmers to ensure cherries are picked at the optimal time and arranges transport to ensure the cherries arrive at the station within one day – both important for highest flavor and maximum quality.
Bright citrus up front with a clean, crisp body.
We’re tasting pink lemonade, pineapple and jasmine.
Region - Guji
Varietals - Mixed heirloom
Process - Washed
