Fresh Perspective - Ethiopia
Strawberry Candy, Blueberry Muffin, Creamed Honey
This natural (aka dry) processed Ethiopia is fresh, y'all. We're talking 80s hip-hop fresh. We're talking Nike Air Jordans fresh... if those Jordans were loaded with complex fruit notes and creamy honey sweetness (which, let's face it, they weren't, because they were sneakers). So bust out your boombox, put on your tracksuit, and let this coffee freshen up your day in a supa fly way.
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Producer Faysel and Hakime Yonis
Region Bishan Dimo, Shakiso, Guji
Elevation 1850-2050 masl
Variety Mixed Heirloom
Faysel A. Yonis was born into a coffee producing family and enjoyed the rich traditions of Ethiopian coffee culture at a young age. He fervently recalls the coffee tree looming over their front yard and the daily coffee ceremonies performed by his mother. Faysel's interest in coffee production developed in the late 90s. He became a representative of coffee farmers by introducing and channeling their coffee to the local market. A decade of experience gave Faysel enough confidence to start his own business: Testi Trading PLC - a company dedicated to sourcing specialty coffee within Ethiopia.
The Bishan Dimo washing station is found in the Denbi Uddo kebele – which is part of the Shakiso woreda (Guji). The area of Shakiso is a combination of outstretched hills and mountains that reaches heights of 2000+ meters above sea level. The Guji people are experienced cattle farmers. Amidst the forests, where coffee often grows, large patches of land give cattle enough space to roam. Though Guji is traditionally known for its cattle, it has more recently developed into a famous coffee growing region. Entrepreneurs like Faysel are the instigators of this transformation.
The Bishan Dimo site is surrounded by 800+ smallholder families (with an average of five kids). The small plots, typically 1.5 hectares, are located at 1850 - 2050 masl. Their coffee trees are shaded by false banana plants and the semi-forests that surround their farms. Bishan Dimo washing station opened its gates in 2017. Although it is a relatively new site, it already produced several stunning washed and natural lots. Faysel’s brother, Hakime Yonis, is the manager of the station and responsible for daily operations.
Coffees are picked ripe and dried on raised beds. It typically takes 15-18 days to dry, depending on the weather. Faysel and Hakime have plans to purchase neighboring land so that they can install more drying beds, ensuring high-quality processing continues as harvests grow.