GIGESA

Flavours of sweet stone fruit and elderflower strikes some of our favourite Ethiopian notes. Ripe peach is juicy and sweet in the cup, support by berries, dried apricot, and honey-like silkiness on the palate.

Gigesa was established in 2014 by Faysel Adham Yonis, a coffee producer who understands the value of careful processing in preserving the unique flavors of Ethiopian coffees. Gigesa is located in the Danbi Uddo Kebele - or town - in the Shakisso district of the Guji Zone.

Guji is a forested area in southern Ethiopia. Before the early 2000s, this region was considered part of Sidama, but has since been designated its own region. The people of Guji grow coffee gardens at very high altitudes in the rich red soil of the highlands, setting this coffees profile apart from neighboring regions.

Over 850 members, owning farms between 2-5 hectares in size at elevations between 1800 and 1950 meters above sea level, contribute cherries to the Gigesa washing station. There are two lagoons and areas planted with vetiver grass to treat wastewater from washed coffees.

Cherries are hand sorted for ripeness and passed through a floatation tank: unripe 'floaters' are removed. The cherries are then pulped and transferred to water-tanks to ferment in fresh river water for 36 to 48 hours, before the final washing stage where remaining mucilage is removed. The coffee beans are then dried on raised beds for 5-15 days, depending on the weather.