This is SEY’s first year working with Bishan Wate, a site tucked away in the lush highlands of Hambela, Guji—and what a debut. On the cupping table, it stood out immediately: a shimmering profile of ripe berries, white peach, and bright lemon zest.

Meticulous from start to finish: hand-picked at peak ripeness, floated to remove imperfections, de-pulped, and density-graded to ensure only the very best seeds make it through. Fermentation takes place underwater for 36 hours, before slow drying on raised beds for 10 to 14 days.

Bishan Wate sits at the heart of Guji, a region that, in the last decade, has redefined the global coffee landscape. Known for producing some of Ethiopia’s most exquisite coffees, Guji now stands shoulder to shoulder with its legendary neighbor, Yirgacheffe—and this lot is proof of why.

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.