CITRUS | MELON | BROWN SUGAR

Gigesa Washing Station sits in Danbi Uddo, in the Shakiso district of Ethiopia’s Guji Zone. Faysel Abdosh Yonis founded it in 2014, and today around 850 smallholder farmers deliver cherry there. Their farms average 2.5 hectares, shaded by a mix of trees and planted with Ethiopian landrace varieties, as is common across the region.

After sorting, the coffee ferments for 48 hours in water tanks fed by the local river. It then dries on raised beds in parts of the station chosen for their airflow. That airflow helps the coffee dry evenly, which matters for both flavor and how well the coffee holds up after shipping.

We’re excited to see Gigesa return to our lineup. In the cup, we taste sweet melon and citrus with a brown sugar finish, the flavors we’ve come to know and love from this washed Ethiopian.

Country / Ethiopia
Producer / Gigesa Washing Station
Location / Danbi Uddo, Shakiso, Guji Zone
Process / Washed
Variety / Ethiopian Landraces
Altitude / 1800–1950 masl