Gigesa GR1

This lot is sourced from Gigesa village in Ethiopia’s renowned Oromia region, this exceptional coffee is cultivated by a community of 500 dedicated producers. Each of these smallholder farmers typically manages an average of one hectare of land, where they meticulously grow heirloom coffee varieties using organic practices. This commitment to quality not only yields outstanding coffee but also plays a vital role in the economic prosperity of the region.

These farms are located between 1,850 and 2,100 m.a.s.l, the region’s altitude provide the ideal microclimate for developing the coffee’s complex and distinctive flavor profile.

Coffee farmers transport their cherries to the Gigesa washing station, where the coffee undergoes the washed process. To preserve its inherent flavors and prevent undesirable natural fermentation, the coffee is depulped within 6 to 8 hours of harvesting.

Following depulping, the coffee undergoes a controlled fermentation in specialized tanks for 36 to 48 hours. This crucial step effectively loosens the mucilage, preparing it for the next stage. After fermentation, the team washes the coffee in water channels until all mucilage is removed.

The washing continues until the water, initially cloudy, becomes crystal clear, indicating a thorough removal of impurities. Additionally, a manual check is performed to confirm the complete absence of mucilage.

Once washing is completed, the coffee is carefully spread out on raised African beds. These beds are strategically placed under a shade net, allowing for a gradual and even drying process over 5 to 7 days, depending on prevailing weather conditions. The coffee remains on these beds until its moisture content reaches the optimal range of 11% to 12%