Shakisso Gigesa

Process- Natural
Variety- Botanica Cultivars
Altitude- 1845-2100 MASL
Taste notes- red fruits, molasses, tangerine, black currant
Score- 87

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 flavour profile.
 

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.