Gigesa Washing Station Washed Ethiopia

Origin: Ethiopia

Region: Guji

Varietal: Heirloom

Processing: Washed

Tasting notes: Dried Apricot, Almond Butter, Fig, Honeysuckle

The Process: 

Washed processing involves de-pulping the coffee cherry. A bladed tool is used to cut open the cherries, extract the seeds and discard the empty fruit. The coffee is then soaked in water to soften the seed and typically is left to ferment for 12 to 72 hours. Afterwards the coffee is washed clean of any remaining fruit, mucilage and silverskin before it’s finally dried. Washed coffees are the most common processed coffees you’ll see!

Behind the Producer:

Altitude: 2000Masl

Washing station: Shakiso Gigesa Washing Station

About the washing station: 

Gigesa is a small town in the Danbi Uddo Kebele, not far from the town of Shakiso in the Guji Zone of Ethiopia. The Gigesa washing station shares the name of the town and collects cherries from 850 coffee growers in the area, each holding approximately 2-5 hectares of farm land, all over 1800 meters above sea level. Freshly picked cherries are delivered to the Gigesa washing station and immediately put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation. The natural drying process at the Gigesa washing station typically lasts 15 to 18 days.

Why We’re Stoked! 

This coffee evokes the sensation of being surrounded by a bouquet of fresh flowers, their fragrances gently wafting in the air around you, filling you with a sense of beauty. You can't help but wonder how something so impermanent can be so perfect. Much like this Washed Ethiopia, sometimes the best things in life aren't meant to last forever, so be sure to get a bag while you can.