COUNTRY: Ethiopia
REGION: Guji
FARM: 850 Smallholder farmers
VARIETIES: Local Heirloom
PROCESS: Washed
ELEVATION: 1800-1950 M
TASTING NOTES: Tropical Fruit, Creamy body, Very mild acidity
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 put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation.
The natural drying process at the Gigesa washing station typically lasts 15 to 18 days. The end result is a cup full of carmelized sugar, tropical fruits, and milk chocolate. Absolutely delicious!
The land around Gigesa ranges from hilly to mountainous to flat. The Gigesa Washing Station produces roughly 15 containers each year.