Ethiopia Shakisso Gigesa G1 Natural - Filter

Very excited to see our long term Colombian Importer has now made some amazing connections with Ethiopia and we have picked three lots to share with you! This Natural coffee is a very classic Ethiopia flavour profile. Very excited to have these coffees in the roastery!

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• Producers + Mill:

This lot is sourced from Gigesa village in Ethiopia's renowned Oromia region, this exceptional coffee is cultivated by a community of 500 dedicated producers. Each of these smallholder farmers typically manages an average of one hectare of land, where they meticulously grow heirloom coffee varieties using organic practices. 

This commitment to quality not only yields outstanding coffee but also plays a vital role in the economic prosperity of the region.
These farms are located between 1,850 and 2,100 m.a.s.l, the region’s altitude provide the ideal microclimate for developing the coffee's complex and distinctive flavor profile.

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• Variety:

Heirloom varieties are plants that have been traditionally cultivated and preserved by gardeners and farmers over several generations. They are known for their historical significance and cultural heritage. Typically, heirlooms are open-pollinated plants, which means they can be pollinated naturally by insects, wind, or other means without human intervention. These varieties often have unique traits, flavours, and appearances that have been maintained over time. That length of time is still open for discussion, with some happy at 50+ years, others more insistent at 100.

Key characteristics of heirloom varieties:

• They are usually associated with a specific region or cultural group.
• They have been passed down through generations, often within families.
• They may have specific historical or sentimental value.
• They can be open-pollinated, allowing for seed saving and preservation.
• They often have distinct flavours, colours, or growth habits.

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• Process:

Coffee farmers transport their cherries to the Gigesa station, Once the coffee arrives at the station, pre-sorting of the cherries is performed. The team carefully hand-sorts them, selecting only perfectly ripe ones and removing any unripe, overripe, or foreign material. Afterwards, the cherries are floated in water. Low-density, imperfect coffee is removed as it floats, while healthy, dense beans sink to the bottom.

Then, approximately 25 kg of cherries are spread to a thickness of 5 cm on each African drying bed. Cherries are turned 5 to 6 times a day to ensure even drying. The drying process typically takes 15 to 21 days, depending on weather conditions, until the coffee reaches an optimal moisture content of 11% to 12%.

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• Region: Gigesa, Oromia

• Farm: Gigesa village

• Producer: Small holder farmers

• Importer: Cofinet

• Price (green ex Shipping): £10.50pkg

• Variety: Herloom

• Process: Washed

• Altitude: 1850 – 2100Masl

• Amount Bought: 120kg

• Tasting: Fruity, Complex, Full Body, Balanced, Medium Acidity, 

• Flavours like: Strawberry, Blueberry, Brown Sugar