Yonis Family // ETHIOPIA
Origin: Guji // ETHIOPIA
Producer: Yonis Family // GIGESA WASHING STATION
Farm: 500 Local Smallholders
Varietal: Local Heirloom Varieties
Process: Natural
Elevation: 1850-2100 metres above sea level
Import Partner: Hacea Coffee Source
What we taste: This is a classic Guji Natural with notes of blueberry, black cherry, chocolate, and citrus. Some lovely florals in the background make for a complex cup that can be enjoyed on espresso or as a filter brew!
All coffee is sold as whole beans.
Origin: Guji // ETHIOPIA
Producer: Yonis Family // GIGESA WASHING STATION
Farm: 500 Local Smallholders
Varietal: Local Heirloom Varieties
Process: Natural
Elevation: 1850-2100 metres above sea level
Import Partner: Hacea Coffee Source
What we taste: This is a classic Guji Natural with notes of blueberry, black cherry, chocolate, and citrus. Some lovely florals in the background make for a complex cup that can be enjoyed on espresso or as a filter brew!
All coffee is sold as whole beans.
Origin: Guji // ETHIOPIA
Producer: Yonis Family // GIGESA WASHING STATION
Farm: 500 Local Smallholders
Varietal: Local Heirloom Varieties
Process: Natural
Elevation: 1850-2100 metres above sea level
Import Partner: Hacea Coffee Source
What we taste: This is a classic Guji Natural with notes of blueberry, black cherry, chocolate, and citrus. Some lovely florals in the background make for a complex cup that can be enjoyed on espresso or as a filter brew!
All coffee is sold as whole beans.
What Did You Taste?
From the Importer
Gigesa is a small town in the Danbi Uddo Kebele near the town of Shakiso in the Guji Zone of Ethiopia.The Gigesa washing station shares the name of the town and collects cherries from more than 500 coffee growers in the area, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level. The Gigesa washing station holds NOP and EU Organic certification.
Gigesa Washing Station // ETHIOPIA
Image property of Hacea Coffee Source
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 avoid 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 cherry notes, tropical fruit and milk chocolate with a wine-like peppery finish and syrupy body. Delicious!
The Gigesa washing station is owned and operated by the Yonis family. As part of the quality control process, fresh cherries are floated in water to separate lower qualities before de-pulping. Traditional disc pulpers are used and the coffee is allowed at least 24 hours to ferment before being fully washed and set to dry on raised beds for 10-12 days on average. We have had the pleasure of working with Faysel since 2015 and the coffee never disappoints!
Fresh Cherries // LOCAL HEIRLOOM
Image property of Hacea Coffee Source