The Bishan Dimo washing station, the source of this week’s coffee, is located in the Denbi Uddo kebele – which is part of the Shakiso woreda (commonly known to us as Guji). Although Guji is known for its cattle, it has developed itself into a coffee growing region over the last decade. 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 to 2050 masl. Their coffee trees are shaded by false banana plants and the semi-forests that engulf their farms. The coffee before you is a washed coffee, fermented for 24 to 48 hours within clean cement tanks. The coffee, in parchment, is then dried for 10 to 12 days. In this cup look for notes of Lime-ade, Edible flowers, Peach (as it cools), additional assorted stone fruits, and a hint of Mint. The cup develops a lovely sweetness after 3 or 4 sips. It is the first washed fresh crop Ethiopia of 2022 and perfectly timed for the insanely hot temperatures of late.