Ethiopia - Gigesa Washed

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Floral
  50
• Clean
  45
• Bright
  30
• Sweet
  25

This Ethiopian coffee is from the village of Gigesa in the Guji Zone. It is made up of the harvest of many smallhold family farms in the area around the Gigesa Washing StationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. After harvest, the coffee is immediately de-pulped and then soaked in fermentation tanks for about 2 days. Then goes through a final washing before 12 days of raised bed drying. We have had the natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. coffee from the same washing station on our menu for the last couple of months. And now are offering the washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. version. It's a great opportunity to try them side by side to see the role coffee processing has on the overall flavour profile! Station: Gigesa Washing Station Grown at 1850 - 2150m. Roasted light. Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Peach, wild honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. , jasmine. 340g, 2 lb, or 5 lb. Grinding available for 340g bags only.