Gigesa is a small town in the Danbi Uddo Kebele, not far from Shakiso in Ethiopia’s renowned Guji Zone. This area is home to over 500 smallholder coffee farmers, each cultivating 2 to 5 hectares of land at altitudes exceeding 1,800 meters above sea level. The Gigesa washing station, named after the town it serves, plays a vital role in collecting and processing the cherries from these farms. Owned and operated by the Yonis family, the washing station is a cornerstone of sustainable and high-quality coffee production, proudly holding both NOP and EU Organic certifications.

The journey of Gigesa coffee begins with freshly picked cherries delivered to the washing station. As part of a meticulous quality control process, the cherries are floated in water to separate any lower-quality fruit. The sorted cherries are then depulped using traditional disc pulpers, after which the pulped coffee rests in fermentation tanks for 36 to 48 hours, depending on weather conditions. During this critical phase, the mucilage is broken down and removed through a final washing in canals, leaving the coffee clean and ready for drying.

Once washed, the coffee is spread on raised drying beds, where it is carefully monitored for 10 to 12 days under the Ethiopian sun. The raised beds allow for optimal airflow, preventing over-fermentation and ensuring the beans retain their unique flavor profiles. The result is a coffee that reflects the exceptional quality and dedication of the Gigesa community.

We love the outstanding quality of Gigesa coffee, sourced through Faysel Yonis and Testi Trading. This partnership is more than just about coffee; Testi Trading also invests heavily in local communities through its Project Direct initiatives. These projects have funded the construction of multiple primary schools and even the first-ever high school in the town of Hamasho, a small town in Sidama, demonstrating a commitment to the people and regions they serve.

Key technical details of Gigesa coffee include its location in Shakiso, Danbi Uddo Kebele, Shakiso District, Guji Zone, Oromia, and processing at the Gigesa Washing Station. It is grown by 500 smallholder farmers at altitudes of 1,850 to 2,100 meters above sea level, using local heirloom varieties. The coffee undergoes a washed processing method, achieving a humidity level of 11.2% and a density of 1.17 g/ml. 

Gigesa coffee embodies a collaboration of passionate farmers, skilled processors, and dedicated buyers, united in their pursuit of excellence. Each cup brewed from Gigesa beans carries the rich legacy of Ethiopian coffee craftsmanship and the positive impact of sustainable practices on the local community.

 

COUNTRY: Ethiopia

LOCATION: Shakiso, Danbi Uddo Kebele, Shakiso District, Guji Zone, Oromia

WASHING STATION:  Gigesa Washing Station

COORDINATES: 5°47'38.5"N 38°43'59.2"E

FARMER/GROWER: 500 smallholder farmers

VARIETIES: Local Heirloom

PROCESSING: Washed

ALTITUDE: 1850-2100 m.a.s.l.

GRADE: 1

REFERENCE ID: HA-2160-02

HUMIDITY: 11.2%

DENSITY: 1.17 g/ml