Ethiopia Guji Shakiso Gigesa Washed


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  • Country: Ethiopia

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

    Washing Station: Gigesa Washing Station

    Farmer/Grower: 500 smallholder farmers

    Varieties: Local Heirloom

    Processing: Washed

    Altitude: 1850-2100 m.a.s.l.

    Humidity: 11.2%

    Density: 1.17 g/ml

    Harvest Date: January, 2023

    Arrival Date: August, 2023

    Grade: 1

    Marks: 010-0276-0556 and 010-0276-0558

    Reference ID: HA-2159-07 and HA-2160-02

    SCA Cupping Score: 86.63

  • Fragrance of lime blossom with a sweet cocoa-like aroma. Notes of peach, white sugar, black tea, white grape, and sugar cane with a unique aftertaste of grapefruit and fresh hops. Complex and delicate citric and malic acidity with lime and green grapes noted. A light-medium body and tea-like mouthfeel bring a delicate character to this washed coffee.
  • Somewhere between light and medium roast is the sweet spot for this coffee from Guji. The acidity is delicious yet mild. The sweetness is prevalent even in very light roasts. For the full bouquet of notes, try roasting light (about 90-100 Agtron). For more cooked sugary notes, such as caramel, and less tea-like notes, try pushing into medium roast territory (about 80 to 90 Agtron). Note that this coffee has a tendancy to speed up after first crack. Check out our Roast Approach on this coffee here.

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!

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