Ethiopia – Bishan Wate Special Prep Washed

Origin: Ethiopia
Region: Guji
Producer: 50 Smallholder Farmers in collaboration with the Bishan Wate Washing Station
Variety: Ethiopian Heirloom
Process: Special Prep Washed
Elevation: 2,000–2,350 MASL
Roasted for: Filter

Tastes Like
🍊 Orange Peel – bright and zesty, adding structure and sparkle
🍑 Peach Candy – round, juicy sweetness that lingers
🌿 Bergamot – elegant, tea-like florals with a refreshing finish

In the Cup
Layered, intense, and deeply aromatic — this Guji selection from Bishan Wate Washing Station captures everything we love about Ethiopian coffees at their finest. The sweetness is candy-like and playful, yet the acidity and florals bring poise and precision. Expect a clean, expressive cup that evolves as it cools — from orange zest brightness to sweet stone fruit and a bergamot tea finish.

About the Producer
Situated near the Wate River in the Guji Zone, the Bishan Wate Washing Station works closely with around 50 local smallholder farmers, each cultivating heirloom varieties at elevations reaching up to 2,350 MASL. These farmers deliver only the ripest cherries to the station, where meticulous hand-sorting and processing ensure exceptional quality.

This particular lot comes from Ethiopia’s “Premium” preparation, meaning it is selected from a small group of farmers and carefully sorted by ripeness — roughly 90% fully ripe, 5% semi-ripe, and 5% slightly overripe. These cherries are processed and stored separately from the main harvest, yielding only a limited number of bags each year.

Processing
After harvest, cherries are floated in clean, cool water to remove defects, then depulped and fermented for 48 hours. Following fermentation, the coffee is washed and dried on raised beds for around 21 days, with careful control of airflow and shading to ensure even drying and preserve aromatics.

Most notably, this “special prep” washed lot is a single-day harvest, or day lot, meaning all cherries were processed together on the same day — ensuring remarkable consistency, clarity, and depth of flavour in the final cup.

Why We Love It
A radiant example of Guji terroir — floral, structured, and incredibly sweet. The Bishan Wate Special Prep is proof of how small-scale precision and day-lot separation can elevate Ethiopian coffee into something truly transcendent.

What is the roast recency?

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.