Ethiopia Bishan Dimo

It's here! Our first fresh-crop Ethiopian of the year has landed and is simply bursting with juicy notes of berries and pomegranate sprinkled with raw sugar. Sweet, clean and fruity, this fully-washed Ethiopian makes the perfect early summer coffee.

 

Coffee Details

This coffee, which is a brand new offering for us, comes from the Bishan Dimo washing station is found in the Denbi Uddo kebele, which is part of the Shakiso woreda in the Guji region. Although the Guji people are known for cattle farming, the region has also become a world renowned coffee growing region. Amidst the forests, where coffee often grows, large patches of land give cattle enough space to roam. The Bishan Dimo washing station is surrounded by 800+ smallholder families, with an average of five children. The small plots, typically 1.5 hectares, are located at 1850 to 2050 m.a.s.l. Their coffee trees are shaded by false banana plants and the semi-forests that engulf their farms. Washed coffees are fermented for 24/48 hours within clean cement tanks. The parchment is then dried for 10 to 12 days. We are very excited to offer you this beautifully sweet, fruity coffee.

 

 

 

Brew Recipes

The Ethiopia Bishan Dimo, sourced by Case Coffee Roasters, represents the distinct profile of the Guji region. Produced at the Bishan Dimo washing station, this lot is processed using the washed method, a technique often employed to highlight the inherent clarity and acidity of high-grown Ethiopian beans. Cultivated between 1850 and 2050 masl, the coffee presents a refined cup profile characterized by notes of berries, pomegranate, and raw sugar.

While washed coffees are frequently celebrated for their clean, vibrant profiles, the specific terroir of Guji often contributes to the complex fruit-forward characteristics found in this selection. To better understand how these specific descriptors align with broader sensory categories, you may wish to consult the flavor wheel. This coffee serves as a compelling example of how meticulous station processing can elevate the nuanced qualities of regional Ethiopian heirloom varieties, offering a balanced experience that bridges bright acidity with a sweet, sugar-toned finish.