This Ethiopian coffee is from the village of Gigesa in the Guji Zone. It is made up of the harvest of many smallhold family farms in the area around the Gigesa Washing Station. After harvest, the coffee is immediately de-pulped and then soaked in fermentation tanks for about 2 days. Then goes through a final washing before 12 days of raised bed drying.
We have had the natural process coffee from the same washing station on our menu for the last couple of months. And now are offering the washed version. It's a great opportunity to try them side by side to see the role coffee processing has on the overall flavour profile!
Station: Gigesa Washing Station
Grown at 1850 - 2150m. Roasted light.
Tasting notes: Peach, wild honey, jasmine.
340g, 2 lb, or 5 lb. Grinding available for 340g bags only.
