Tasting Notes: Ripe lime, cedar, nutmeg, peach, chocolate.
The washing station at Jigesa, near the town of Shakisso, was established by Testi Specialty Coffee in 2015, and now serves 850 local smallholder farmers, growing a mix of heirloom varieties at elevations ranging from 1950 - 2150 masl. Testi is deeply involved in the communities surrounding their network of washing stations, with a particular focus on providing access to education for farmer's children.
At Jigesa, the traditional washed process of the area has been improved with meticulous attention to detail. After picking and sorting, coffees are depulped and fermented 72 hours, with fresh water cycled in every 24 hours and tank temperature maintained between 18.5 and 20.5 degrees centigrade. After washing, parchment is dried on raised beds under parabolic shade for 15 days.
Country of Origin Ethiopia Region Jigesa village, Shakisso, Guji Producer Type Washing Station Wet Mill Jigesa Washing Station Processing Washed Growing Altitude 1950m - 2150m