Ethiopia: Dry Process Guji Shakiso Gigesa Washed

Gigesa is a small town in the Danbi Uddo Kebele near the town of Shakiso in the Guji Zone of Ethiopia. There you will find 500 coffee growers, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level. The Gigesa washing station holds National Organic Program and EU Organic certification. 

Freshly picked cherries are delivered to the Gigesa washing station and immediately depulped. The pulped coffee will rest in fermentation tanks for 36 to 48 hours depending on the weather conditions! During the long fermentation process, the mucilage is broken down and ultimately removed through a final washing of the coffee in the canals. After being fully washed, the coffee is dried on raised beds for 10-12 days.

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 depulping. 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. This is another beautiful farmgate coffee.

Cupping Notes:  Juicy and sweet, blackberry, creamy cherimoya, grapefruit, honey wine, blueberry pancake syrup, rustic cocoa, and complex acidic impression

Brew Recommendations: Drip, French Press, Pour Over

Varietal: Local Heirloom

Region: Shakiso, Danbi Uddo Kebele, Shakiso District, Guji Zone, Oromia

Altitude: 1850-2100 meters above sea level

Equity Pricing (EP) Levels

Sustaining Level: $16 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Uplifting Level: $20 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Benefacting Level: $24 per 12 oz bag (check out subscriptions for deep discounts) | More info below

Sourced from the Danbi Uddo Kebele in the Shakiso District of Ethiopia’s Guji Zone, this lot is produced by the Yonis family. While the name references a dry process, this specific offering from Keia & Martyn's Coffee is a washed coffee, a technique that typically highlights the inherent clarity and acidity of the bean. Washed coffees often emphasize the terroir of the Shakiso region by removing the fruit pulp before drying, allowing the delicate characteristics of the local heirloom varietals to shine.

Understanding the nuances of processing methods is essential for identifying how these techniques influence the final cup. This particular selection presents a complex acidic impression, balancing notes of blackberry, creamy cherimoya, and grapefruit with the sweetness of honey wine and blueberry pancake syrup. For those looking to further explore these descriptors, referencing a flavor wheel can help categorize the interplay between the rustic cocoa undertones and the vibrant, juicy profile found in this high-altitude harvest.