The small Bishan Figu station in the Hambella area is a relatively young operation, and coffee has been grown here for no more than ten years. The high elevations provide the right amount of sunlight and a wonderful cool climate, allowing the coffee to ripen slowly and build a rich concentration of aromatic compounds and acids in the beans. The name “Bishan Figu” literally means “a river flowing opposite the Oromo.”

The station has around 120 African drying beds, as well as dozens of water tanks for wet and dry fermentation, including anaerobic. The company is focused on expanding the range of fermentation styles and experiments.

This young area with fertile soils is located in the Guji region—one of the most promising in terms of coffee quality and the development of innovative processing methods. This coffee uses a classic natural process: freshly picked ripe cherries are washed in water and immediately moved to dry on African beds in a thin layer, with constant turning. This helps the coffee develop sweetness from the fruit pulp and a very light ferment, which complements the juicy potential of the local terroir. The cup is very delicate and sweet, with unusual notes such as mulberry and melon.