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This Ethiopian Coffee from the Guji Region is one of our favorite coffees to be brewed on variety of brew methods especially on espresso. It has tart citrus acidity and mild candied like sweetness. A hint of molasses, cocoa and cooked grapefruit. There are around 850 smallholder farmers who tender cherry to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast.
The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 meters above sea level, and temperatures are moderate, reaching up to around 77° Fahrenheit during the day, and cooling to around 60° Fahrenheit at night.
Roasted in Brooklyn, NY