BISHAN WATE is a floral, washed Ethiopian coffee that the coffee power duo Petra Střelecká and Adam Obrátil from the Brno-based roastery Industra Coffee have roasted to perfection for a fantastic espresso. Enjoy it on warm Indian summer days and discover fresh lime, ripe nectarines, and honey in your cup—the honey gently sweetening the entire profile.
This coffee comes from the Bishan Wate washing station in Ethiopia’s Guji region, near the Wate River. Guji is one of Ethiopia’s most prized coffee-growing regions, where high altitude, rich soil, and a unique microclimate give the coffee exceptional clarity and complexity. The local Bishan Wate station operates under the so-called “Premium” processing method, in which cherries are supplied by only a limited number of small-scale farmers—specifically, approximately 50. The cherries are harvested only when fully ripe and immediately sent for processing. The native Ethiopian varieties grown on the Hambela Wamena farm in Guji form the basis of the typical floral and fruity character for which Ethiopian washed coffees are so highly prized.
Processing begins by floating the cherries in cool, clean water to sort out defective fruits. The coffee cherries are then washed, pulped, and undergo a 48-hour fermentation. They are then moved to raised drying beds positioned to maximize exposure to the wind and minimize direct sunlight. They are dried for 21 days or until the moisture content drops to 12%. It is precisely this precision at every step that accounts for the purity and elegance of the cup.
- Washing Station: Bishan Wate
- Farm: Hambela Wamena