||Citrus, Bergamot, Stone Fruit
||Citrus, Berries, Stone Fruit, Jasmine
||Jigesa Washing Station
1800 - 2000 masl
Some may recognise this coffee as a favourite we have had from Ethiopia before. Due to new rules in the Ethiopian Commodities Exchange we now have more traceability on some coffees from Ethiopia. The mill is named Jigesa/Gigesa/Gigessa and the local area is called Denbi Uddo.
The Denbi Uddo School Project:
During our sourcing trip in December 2017 we were fortunate enough to visit the school in the community of Denbi Uddo near the Jigesa Mill. The school has been partly built by the mill owner Faysel Abdosh. The roasters on the trip decided to purchase some text books, pens and paper together for the school.
Now we have the coffee in store we have decided to donate £1 from each bag sold, to the Denbi Uddo School. Once the coffee has sold out we will share our sales and the funds raised publicly.
We will use the funds to send books, paper, pens and some general supplies to the school directly.
If you would like to know more please contact us through the contact page
This coffee has been grown in the Guji region of Shakiso. The wet mill is privately owned by Faysel Abdosh and was built in 2014. The mill buys coffee from the local community an area called Denbi Uddo. A typical farmer in the area would have a plot of land no larger than 1 hectare and would grow other crops in a subsistence manner. Jigesa wet mill works with around 850 farmers.
A washed coffee like this would have 36-48 hours of fermentation followed by 24 hours of soaking in clean water before being put out to dry for 10-12 days on raised beds.
|Our espresso recipe for this coffee
|Our filter recipe for this coffee
||V60 02 Ceramic or Plastic
||230 ml – 94°C
||50 gram bloom (30 seconds)
100 gram (30-45sec)
200 gram (1:00-1:15)
230 gram 1:30
3 min Total brew time
We would recommend this as a starting point. Remember to wet the paper lots before brewing.