Gigesa Natural

Profile

Roast: Light
Tasting Notes: Rainier Cherries, Malbec, Elegant & Silky
Origin: Ethiopia
Variety: Local Varietals
Process: Natural
Producer: Small Lot Holders, Gigesa, West Arsi

About

Natural processed Ethiopian coffees are a huge staff favorite and it's been a while since we've had one on our roster! 500 small lot farms contribute coffee to the Gigesa washing station in the Shakiso growing region of Guji.

All of the farms are operate at least 1800m above sea level and all coffees that come out of the Gigesa washing station are certified organic. Meticulous processing standards, a 15-18 day natural fermentation and ideal growing conditions allow for this fruit forward and delicious natural coffee. 

We taste rainier cherries, malbec wine and a silky elegant finish.

Brew Method

Filter: 16:1 water-to-coffee ratio (e.g., 20g coffee to 320ml water), medium-coarse grind

Recommended Resting

To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!