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Country: Ethiopia
Location: Shakiso, Danbi Uddo Kebele, Shakiso Woreda, Guji Zone, Oromia
Washing Station: Gigesa Washing Station
Farmer/Grower: 500 smallholder farmers
Varieties: Local Heirloom
Processing: Natural
Altitude: 1850-2100 m.a.s.l.
Humidity: 11.20%
Density: 1.15 g/ml
Harvest Date: January, 2023
Arrival Date: July, 2023
Grade: 1
Marks: 010-0276-0555
Reference ID: HA-2159-06
SCA Cupping Score: 86.63
- Blackberry and plum fragrance. Dark chocolate, maple syrup and vanilla aromas with flavors of blueberry, strawberry, pomegranate and jasmine. Aftertaste of honey, maple syrup, white grapes and plum. Mild malic acidity with green apple notes. Creamy mouthfeel and medium bodied with great balance.
- The coffee from Gigesa shines at multiple roast levels. Keep it light (about 100 to 110 Agtron) for a lot of berry notes or take to a light-medium to medium roast (about 80 to 100 Agtron) to highlight the sweetness and creamy mouthfeel. Tastes great in blends and even better as a single origin espresso.
Gigesa is a small town in the Danbi Uddo Kebele
near the town of Shakiso in the Guji Zone of Ethiopia.
The Gigesa washing station shares the name of the town
and collects cherries from more than 500 coffee growers in the area, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level. The Gigesa washing station holds NOP and EU Organic certification.
Freshly picked cherries are delivered to the Gigesa washing station and immediately put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation. The natural drying process at the Gigesa washing station typically lasts 15 to 18 days.
The end result is a cup full of cherry notes, tropical fruit and milk chocolate with a wine-like peppery finish and syrupy body. Delicious!
The Gigesa washing station is owned and operated by the Yonis family. As part of the quality control process, fresh cherries are floated in water to separate lower qualities before depulping. Traditional disc pulpers are used and the coffee is allowed at least 24 hours to ferment before being fully washed and set to dry on raised beds for 10-12 days on average. We have had the pleasure of working with Faysel since 2015 and the coffee never disappoints!