Ethiopia Guji Gigesa Natural Medium-Dark Roast

A medium dark roast to create chocolate depth while maintaining some of the coffee's floral characteristics and underlying berry note.

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 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 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.