Gigesa

Gigesa was founded in 2014 by Faysel Adham Yonis, a coffee producer who understands the value of careful processing to preserve the unique flavors of Ethiopian coffees. Gigesa is located in Danbi Uddo Kebele - or village - in the Shakisso district, Guji area.

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 plantations at high altitudes in the rich red soil of the highlands, which differentiates the profile of this coffee from that of neighboring regions.

More than 850 members, owners of farms of between 2 and 5 hectares located at an altitude of between 1,800 and 1,950 meters above sea level, provide cherries to the Gigesa washing station. There are two lagoons and areas planted with vetiver grass to treat wastewater from the washed coffees.

Process:
The cherries are hand-selected according to their degree of ripeness and passed through a flotation tank: those that are not ripe 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 phase, in which any remaining mucilage is removed. The coffee beans are then dried on raised beds for 5-15 days, depending on the weather.

Sweet stone fruit and elderflower flavors are some of our favorite Ethiopian notes. Ripe peach is juicy and sweet in the cup, supported by berries, dried apricot and honey-like silkiness on the palate.