Origin: Ethiopia Guji Shakiso Gigesa

Roast Level: Light

Process: Natural

If you're an Ethiopian natty head, then you're going to dig this one. Coming from the small town of Gigesa in the Guji region in southern-central Ethiopia, these beans are picked by over 500 small farm owners before being brought the the central processing station in town. Notes of milk-chocolate, berries, and honey leads to a lightly floral and syrupy experience in the cup that works great as both drip and a particularly yummy single-origin espresso. 

For the nerds: Freshly picked cherries are delivered to the Gigesa washing station and immediately put into a “floatation tank” to separate lower quality cherries. The coffee is then left under shade for 3-5 hours to let the surface water dry off before ultimately being spread out on raised drying beds. The cherries are meticulously observed and agitated to ensure even drying and avoiding over-fermentation. The natural drying process at the Gigesa washing station typically lasts 15 to 18 days.

Flavor Notes: Milk-chocolate, Strawberry, Honey

Optimal For: Drip/Pourover & Espresso.

Size: 10oz