Blackberry and white peach fragrance. Dark chocolate, cocoa powder and raisin aromas with flavors of milk chocolate, strawberry, blueberry and bakers chocolate. Aftertaste leaves notes of pear and rose. Soft malic acidity that tastes like green apple. Accompanied by a heavy body and creamy mouthfeel.
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.
The Gigesa washing station holds NOP and EU Organic certification.
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 Faysel since 2015 and the coffee never disappoints!