Taste: Red Fruits | Tangerine | Floral
Sweetness:
Body:
Acidity:
Brew methods: Filter | Immersion | Espresso, but it will be quite bright. Only good with milk if it's a longer milk to espresso ratio. - Flat white will be good but probably avoid milk in a filter and americano style brew.
Varietal: Heirloom
Process: Natural
Origin: Gigesa, Oromia, Ethiopia
Altitude: 1850 - 2100 M.A.S.L
Owner: A dedicated community of 500 farmers
Farm Info:
This lot is sourced from Gigesa village in Ethiopia's renowned Oromia region, this exceptional coffee is cultivated by a community of 500 dedicated producers. Each of these smallholder farmers typically manages an average of
one hectare of land, where they meticulously grow heirloom coffee varieties using organic practices. This commitment to quality not only yields outstanding coffee but also plays a vital role in the economic prosperity of the region.
These farms are located between 1,850 and 2,100 m.a.s.l, the region’s altitude provide the ideal microclimate for developing the coffee's complex and distinctive flavor profile.
Post Harvest Processing:
Coffee farmers transport their cherries to the Gigesa station. Once the coffee arrives at the station, pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom. Then, approximately 25 kg of cherries are spread to a thickness of 5 cm on each African drying bed.
Cherries are turned 5 to 6 times a day to ensure even drying. The drying process typically takes 15 to 21 days, depending on weather conditions, until the coffee reaches an optimal moisture content of 11% to 12%.