Friedhats Coffee and their Ethiopia Bishan Dimo is like a summer dessert that you would love to save for later, but end up eating right away. This cup has it all – the juiciness of stone fruit, the subtle sweetness of chocolate, and the creaminess of vanilla that caresses the palate and leaves you feeling satisfied. The result is a coffee that is rich, round, and yet elegant. And although it is naturally processed, its profile is surprisingly clean and harmonious. You'll love this coffee if you're looking for a combination of fruitiness and smoothness – as if natural and washed Ethiopia joined hands to create the ideal compromise for everyday enjoyment.
The beans come from the Guji region, specifically from the Bishan Dimo processing station, which works with small farmers at altitudes of 1,850 to 2,050 meters above sea level. Faysel A. Yonis and Hamike Yonis, who have been working in the area for many years, are responsible for quality and processing. Traditional heirloom varieties thrive in Guji, and thanks to the high altitude and ideal conditions, the coffee ripens slowly, resulting in more intense flavors and richer aromas. Farmers deliver freshly harvested cherries to the station, where they are carefully tended to, from selection to final drying.
Processing is done using the natural method, which is responsible for the sweetness and richness of the flavor. After harvesting, the cherries are not peeled, but dried whole in the sun – usually on raised beds that allow air to circulate and dry evenly. This process can take several weeks and requires regular turning and quality control. The result is the distinctive fruitiness and creamy body that we love so much in natural coffees. In the case of Bishan Dimo, however, this is complemented by an unexpected purity that gives the coffee a complete and elegant character – no exaggeration, just beautifully balanced naturalness.
- Altitude: 1850-2050 m above sea level.
- Producers: Faysel A. Yonis and Hamike Yonis