Description
Approximately 850 small-scale farmers supply cherry to the Gigesa Washing Station located in Shakisso, within Ethiopia's Oromia region bordering Sidama to the southeast. These farmers cultivate coffee alongside crops like corn, grains, and false banana, while shade is provided by Birbira, Wanza, and Acacia trees. The washing station employs clean river water for processing, fermenting the coffee underwater for 48 hours before washing away the mucilage and drying the beans on raised beds. Farm elevations range from 1800 to 1950 meters above sea level, with moderate temperatures averaging around 77°F during the day and dropping at night. Ethiopian coffee is typically grown on small plots alongside other crops by individual farmers.

Most smallholders deliver their cherry to nearby washing stations or central processing units, where it is sorted, weighed, and compensated. The washing stations process the coffee, usually through washing or natural methods, and dry it on raised beds. These stations cater to hundreds or even thousands of producers throughout the harvest season, making it challenging to trace specific batches back to individual farmers. Despite this, efforts are made to consistently source coffee from the same washing stations each year through export partners and their connections. Farmers in this region generally do not use fertilizers or pesticides in coffee production.

Tasting Notes: Jasmine - Fresh Berries - Crisp Acidity

Producer: ~850 smallholder farms tendering to the Gigesa Washing Station
Region: Guji
Elevation: 1800-1950m
Variety: Ethiopia Heirloom Varieties
Process: Washed