Jigesa

Located in Shakisso, Guji, operated by Testi Specialty Coffee. Established in 2015 as Testi’s first processing site, it receives ripe cherry from around 750 smallholder farmers across Dambi Uddo and nearby communities.

Sitting at 1,850 metres above sea level, with contributing farms reaching around 2,050 metres, the area’s cool conditions slow cherry maturation helps build sweetness, density and complexity in the cup.

This lot is naturally processed, with whole cherries carefully dried for around 15–18 days. Regular turning, controlled airflow and protection from the strongest midday sun help keep the process clean and even.

What drew us to Jigesa is how expressive it is without losing clarity. The natural process brings plenty of ripe fruit and aromatic complexity, while the cup stays silky, structured and clean.

Expect bright mandarin, ripe peach and a layered sweetness that makes this a distinctly fruit-forward expression of Guji.

These recipes are have been developed by our baristas to be used as a starting point. Remember, there is no right or wrong, have fun and experiment. Brew it your way!

We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.

A simple, thoughtful brewer that makes great pour over easy—clean design, even extraction, and beautifully balanced flavour.