Shakiso Gigesa Washing Station, SidamoCoffee Beans
Origin
- Region: Ethiopia
- Variety: Heirloom variety
- Process: Natural
- Roast: Cinnamon Roast
- Altitude: 2000-2050 meters
- Sample Batch:
- Grower:
Flavor Notes:
Dry aroma: Jackfruit, berries, spices
Flavor: Tropical fruits, strawberry, lemon, cane sugar, oolong tea
- Aroma: Medium
- Cleanliness: Medium
- Sweetness:Average
- Acidity:Medium
- Body:Slight
- Bitterness:Slight
- Aftertaste:Average
- After Cooling:Average
Shakiso Gigesa Washing Station, SidamoCoffee Bean Intro:
Gigesa Washed Station, Guji
The Gigesa washed station is located in Shakiso, Guji, and is owned by Faysel Ambosh. This is a relatively new washing station, built in 2014. After several years of operation, it is now capable of producing a significant quantity of both natural and washed coffees.
Around 850 smallholder farmers near Gigesa deliver freshly picked cherries to the washing station daily, but each farmer cultivates no more than 2.5 hectares. In addition to coffee, they also grow food crops such as corn and plantains, as well as shade trees. The coffee varieties are all local landrace hybrids. The farmland is at a very high altitude, between 1800-1950 meters. Although they have not applied for formal organic certification, the local farmers practice organic farming methods and use organic compost.
To produce grade 1 G1 natural beans, Gigesa has established red cherry collection points in nearby villages, strictly inspecting the delivered cherries and selecting only exceptionally high-quality ripe red cherries. The initial stage of natural processing is particularly crucial—the cherries must be spread very thinly to avoid fermentation flavors. Within a few days, the moisture content must reach the so-called "raisin" state of 25%. Care must be taken during turning to avoid damaging the fruits. The second stage involves drying from 25% to 12% moisture content, at which point the cherries can be piled thicker, and constant turning is required during the day.
Gigesa is very meticulous in coffee processing, keeping detailed records of every step, including natural drying times and sorting results. Natural processing is quite challenging, and only extremely careful and meticulous care can produce clean and delicious coffee. When cupping the new season’s output from Gigesa, green coffee buyers found this year’s natural beans to be particularly outstanding.
Follow the official account and sendRead Full Article Free
Region Intro:
Ethiopia is located in a land full of wonders, and all the Arabica coffees we have or have not tasted originate here.
Documented historical evidence of coffee in Ethiopia dates back to the 4th-5th centuries AD. At that time, due to wars between ethnic groups, coffee spread with people's conquests and migrations to Yemen on the Arabian Peninsula. Later, with the rise of the Ottoman Empire and the spread of Islam, through various circumstances, Europe began to have coffeehouses and the coffeehouse culture that gradually formed along with them. Subsequently, Central America began to cultivate coffee, and India and Indonesia in Asia began large-scale commercial coffee cultivation. Having gone through several hundred years in this way, we have only now arrived at today's third wave of specialty coffee.
Brewing Tips:
Recommended brewing method: Pour over
Filter: v60
Water temperature: 90-92°C
Dose: 15g
Coffee-to-water ratio: 1:15
Grind size: Medium-fine (80% through a 20-mesh sieve according to Chinese standards)
Brewing technique: Pulse pouring
Bloom with 30g of water for about 30 seconds, then pour in 125g of water in small circles centered around the cone. When the water level drops close to exposing the coffee bed, continue pouring to 225g total. Remove the filter when the water level is about to expose the coffee bed. (Start timing the bloom.) Total brew time: 2'00".
