Tigesit Waqo Natural

This classic Yirgacheffe natural greets you with aromas of blueberry jam, honeysuckle, and Swiss chocolate. The soft body carries notes of mandarin, raw almond, and clove, with toffee sweetness. The complex finish delights with hints of coriander and lemon zest.

Details

Producer: Tigesit Waqo Farm: Tigesit Waqo's farm Region: Idido Village, Yirgacheffe Altitude: 6,700 feet | 2,042 masl Varietal: Heirloom (Kurume, Wolisho, 1377/Anigafa) Process: Natural Roast: Light Notes: Toffee, Blueberry Jam, Mandarin

The Story

Our roast of last year's harvest won a Good Food Award in January 2021!

This offering is a rarity among Ethiopian coffees: a single-farmer lot from a woman-owned farm. Our green coffee buyer, Jacob White, was introduced to Tigesit Waqo's coffee during a sourcing trip to her farm in January 2020 with Sammy Demisse of Keffa Coffee.

Tigesit has been in coffee for more than 20 years and owns an eight-hectare farm outside of Idido Village, where she grew up. She and her husband, Abraham Azeze, have seven children. Her vision is to maximize coffee production and quality, allowing her family to be more financially secure and provide an education for her children.

Jacob had this to say about his visit to Tigesit's farm:

"Tigesit’s work ethic was on display while hosting her guests, as she performed a coffee ceremony, prepped a meal, turned drying coffee cherry on the raised beds, and still had time for photos and dancing. Unsurprisingly, Tigesit’s coffees are some of the best single farmer lots I cupped in Ethiopia."

The Tigesit Waqo Natural, sourced by PT's Coffee Roasting, represents a distinct expression of the Heirloom varietals cultivated in the Idido Village of Yirgacheffe, Ethiopia. Produced by Tigesit Waqo at an elevation of 2042 masl, this lot utilizes the natural processing method, which often imparts a heavier body and pronounced fruit-forward characteristics to the cup.

In the sensory experience of this coffee, roaster-identified notes of toffee, blueberry jam, and mandarin emerge. When evaluating such profiles, enthusiasts often consult a flavor wheel to better categorize the interplay between the sweetness of the toffee and the bright, jammy acidity typical of the region. Because natural-processed coffees are dried with the fruit intact, they frequently showcase a complex sweetness that distinguishes them from washed counterparts. This specific offering highlights the meticulous work of the producer in capturing the unique terroir of the Idido region.