The Bishan Wate Washing Station is located in Guji near the Wate River. Around 50 farmers contribute cherry. Coffee cherries are picked when well-ripe and sent straight to be processed. First, the cherries are floated in cool, clean water to sort out any flaws. Next, they are washed, depulped, and then undergo a 48-hour fermentation. Finally, they are moved to dry on raised beds that are positioned for maximum wind exposure and minimal direct sunlight. The coffee dries for 21 days or until the moisture content reaches 12%.
With the special prep (what the producers generally call “Premium” in Ethiopia) the cherries are collected from a limited number of small-holder farmers.
90% of the cherries are perfectly picked, the right red color. 5% semi red and 5% overripe.
All of it is processed and stored it separately from the other lots. They generally produce a very small number of bags in this way every year.
In most instances, cherries used to produce these lots are collected from a day lot (picked in one day).
The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8–12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5–15 days, depending on the weather.
