Ethiopian coffees are special. Considered the first origin of coffee, Ethiopia continues to offer exceptional coffees. With dazzling sweetness, layered and complex taste profiles and intoxicating aromas they are indeed tropical and this coffee, Gigesa, explains all that!
The Gigesa Washing Station was established in 2014 by Faysel Adham Yonis, an Ethiopian entrepreneur and coffee professional who understands the value of careful processing in preserving the unique and attractive flavors and aromas of Ethiopian coffees. 850 member producers, owning farms 2-5 hectares in size, contribute cherries to Gigesa. The mill produces Washed and Natural coffees. Natural coffees are dried for 15-18 days. There are two lagoons and areas planted with vetiver grass to treat waste water from washed coffees. For both processes, cherries are sorted for ripeness by hand and reception and in a flotation tank to ensure uniformity and quality.
In the cup, expect a sweet and layered coffee. The taste profile is juicy melon and white mulberry. The aroma is like smelling white flowers and jasmine. The sweetness starts like milk chocolate in the beginning but when the coffee cools down you will feel the sweetness of the coffee fruit. Enjoy!