Ethiopia Jigesa is that delicious and fruity coffee perfect for people who have a little sweet-tooth. It's balanced, fruity, and just straight up delicious.
Tasting notes: Fruit forward and juicy, with great intensity and a long, perfumed finish. Concord grape, raspberry, cherry and custard apple.
Recommended espresso recipe:
- Dose: 20-22g ground coffee
- Yield: 42-48g extracted coffee
- Time: 26-32 seconds
Traditional coffee region: Sidama
Washing station: Jigesa
Elevation: 1,900-2,000m above sea level
Variety: JARC 74110
Farmers: 850 independent producers
Washing station owner: Faysel A. Yonis
Jigesa (pronounced “Jee-gee-sa”) is a privately-owned washing station that is located in the Shakisso woreda (administrative district) in Ethiopia’s Guji zone. It is named after the kebele (local village) of Jigesa. The washing station is one of ten owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis. Jigesa is one of their newer washing stations, purchased in 2014, and produces exceptional washed and natural processed lots.
The washing station sits at 1,945m above sea level and is managed by Jemal Abdulrahman. During harvest, freshly picked coffee cherry is delivered daily to Jigesa by around 850 independent coffee growers from the nearby kebele of Dembi Udo. The majority of these families farm organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,800–1,950m above sea level – and this, combined region’s cool temperatures (which range between 15-20°C) is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.