Ethiopia Guji Gigesa Natural

  • Country: Ethiopia

    Region: Danbi Uddo Kebele, Shakiso District, Guji Zone, Oromia

    Washing Station: Gigesa

    Farmer/Grower: 850 smallholder farmers

    Varieties: Local Heirloom

    Processing: Natural

    Altitude: 1800-1950 m.a.s.l.

    Humidity: 11.3%

    Density: 1.15 g/ml

    Harvest Date: December, 2020

    Arrival Date: April, 2021

    Grade: 1

    Marks: 010/0276/0997

    SCA Cupping Score: 86.0

  • Classic Guji profile! Cherry, milk chocolate, tropical fruit, black pepper finish, mild acidity, heavy body.
  • The coffee from Gigesa shines at multiple roast levels! Keep it light for a lot of fruity notes in a pour-over and full immersion brewing or take to a medium roast to highlight the milk chocolate sweetness and heavy body. Tastes great in blends and even better as a single origin espresso!

About the coffee:

Gigesa is a small town in the Danbi Uddo Kebele, not far from the town of Shakiso in the Guji Zone of Ethiopia. The Gigesa washing station shares the name of the town and collects cherries from 850 coffee growers in the area, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level.

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 Adham Yonis and his brother Eskinder Yonis for five years and the coffee never disappoints!