Ethiopia
Gigesa

Washed process Ethiopian Heirloom

Flavour: concord grape, apricot, and chamomile

Body: Acidity:

We’ve been waiting for this day since Reuben was in Ethiopia tasting new coffees back at the start of 2017 — the first of the fresh crop of Ethiopians are here!

It takes a while for coffee to make its way from the growing regions out of the country and through Djibouti to get to port and then by sea to us in Sydney, so we’re always excited to see the first bags arrive at the warehouse and taste the first roast… and now to share it with you.

There are around 850 smallholder farmers who supply coffee to the Gigesa Washing Station in Shakisso, in the Oromia region of Ethiopia.

The average farm is around 2.5 hectares and planted with corn, grains, and false banana, alongside coffee, and often under shade trees such as Birbira, Wanza, and Acacia.

The wet mill uses clean river water to process the washed coffee, which is fermented in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds.

Like most of the crops from Ethiopia, this is a mix of locally grown varietals referred to as Ethiopian Heirloom. This is the birthplace of coffee, so unlike places where coffee is introduced as a crop, here farmers often cultivate the trees growing naturally on their property.

We hope you enjoy the Gigesa as much as we are at the roastery right now. There's some more new origins lined up for the next few deliveries so there's plenty more to come!

Sourcing and ingredients

100% Ethiopian Heirloom coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Gigesa Washing Station
Country: Ethiopia
Region: Danbi Uddo, Gigesa, Shakisso
Altitude: 1800 – 1950m above sea level
Varietals: Ethiopian Heirloom
Process: washed
Harvested: January 2017
Body: Light
Acidity: Delicate
Tasting notes: Concord grape, apricot, and chamomile
Roast style: Omni (filter + espresso)

Varietals

Ethiopian Heirloom varietal

Heirloom (or sometimes Landrace) is an umbrella term that refers to all the coffee varietals endemic to Ethiopia.

The location

Coffee from Ethiopia

Seen as the birthplace of domesticated coffee, there are not many more exciting times at the Sample warehouse as when our fresh Ethiopian lots arrive. Legend says it’s our favourite origin…

The Sidamo region of Ethiopia

Both ‘Sidamo’ and ‘Sidama’ can be used to describe coffees from this region, Sidama refers to the locals of the area. It grows some of the highest coffees in Ethiopia

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.