Ethiopia Guji Gigesa Washed

  • Country: Ethiopia

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

    Washing Station: Gigesa

    Farmer/Grower: 850 smallholder farmers

    Varieties: Local Heirloom

    Processing: Washed

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

    Humidity: 10.3%

    Density: 1.16 g/ml

    Harvest Date: January, 2021

    Arrival Date: September, 2021

    Grade: 1

    Marks: 010/0276/2138

    SCA Cupping Score: 86.75

  • Grapefruit, caramel, dark fruit, raspberry lemonade, watermelon, white sugar, juicy white grape acidity, medium body.
  • Somewhere between light and medium roast seems to be the sweet spot in this coffee from Guji. The acidity is not as bright as the 2020 crop, and bright and the coffee still shows a delicious sweet spiciness like brown sugar and bitters! We recommend keeping the roast light enough to maintain the acidity but pushing towards a medium roast to highlight those spices and sweetness.

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 depulped. The pulped coffee will rest in fermentation tanks for 36 to 48 hours depending on the weather conditions! During the long fermentation process, the mucilage is broken down and ultimately removed through a final washing of the coffee in the canals. After being fully washed, the coffee is dried on raised beds for 10-12 days.

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 six years and the coffee never disappoints!

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