About This Coffee

There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 meters above sea level, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night.

Farm Information

• Origin: Ethiopia
• Region: Oromia, Guji
• Farm/Coop/Mill: Jigesa
• Producer: Various
• Variety: Heirloom 
• Process: Natural
• Altitude: 1800 - 1950masl
• Harvest: November - January
• Sourcing Partner: Cafe Imports
• Quality Score: 88

Roast Level: 

Flavour Profile

• Aroma: Dates and Purple Fruit
• Flavour: Blood Orange, Apricot, Caramel, Chocolate
• Aftertaste: Chocolate
• Acidity: Sweet Blood Oranges
• Body: Apricots and Caramel
• Balance & Overall: Very well balanced Ethiopian natural with Blood Orange like acidity and Apricot, Caramel-like sweetness.

Recommended Brewing Parameters

• Espresso: 20g In, 42g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 00 Seconds (45G Bloom, 30 Seconds)