Ethiopia Guji Jigesa
Tastes Like
DIRECT TRADE COFFEE
Description
Jigesa is a high elevation washed coffee from the remote mountains of Guji, Oromia, Ethiopia, grown by smallholder producers at approximately 1,850 to 2,100 masl. The area’s cool climate and rugged terrain help slow cherry maturation, encouraging greater sweetness, aromatic complexity and clarity in the cup. Producers cultivate Ethiopian landrace varieties on small farms, often intercropping coffee with native shade species such as false banana trees.
During harvest, ripe cherries are delivered to local collection centres by motorcycle, horse or donkey before being transported to the central Jigesa station. The coffee is fermented for 36 to 48 hours in cement tanks, then carefully dried for five to seven days beneath parabolic plastic covers, helping protect the parchment while supporting gradual and even moisture reduction. This careful washed process preserves the coffee’s refined floral and fruit character.
As a medium-light filter roast, Jigesa offers notes of jasmine, lemon and white honey, with bright acidity, delicate body and a clean, lingering finish.
SOURCING STORY
The Jigesa community is located in the remote, mountainous landscape of Guji, Oromia, where smallholder producers cultivate coffee on farms averaging just 0.1 to 2 hectares. Many farms are reached only by dirt roads, and during harvest, producers transport freshly picked cherries by motorcycle, horse or donkey to nearby collection points before they are delivered to the central Jigesa station. Coffee is commonly intercropped with native shade species, including false banana trees, which help protect the plants and support the surrounding soil. Coffee production in Jigesa is deeply connected to family, culture and the land. Despite the logistical challenges created by the region’s rugged terrain and rainy harvest season, local producers continue to strengthen their farming practices and improve coffee quality each year. Their Ethiopian landrace coffees are grown at elevations of 1,850 - 2,100 masl, where the cool mountain climate encourages slow cherry maturation and expressive floral and fruit character. After harvest, the coffee is washed, fermented for 36 to 48 hours in cement tanks and dried beneath parabolic covers, preserving the clarity, sweetness and distinctive character of Guji in the cup.
BREW GUIDE
Brew Method
1 gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%
PRODUCT DETAILS
- Producer: Jigesa Community - Variuos Smallholder Producers
- Country: Ethiopia
- Region: Jigesa, Guji, Oromia
- Elevation: 1850- 2100 masl
- Variety: Ethiopian Landraces
- Process Method: Washed
- Roast Level: Light Filter Roast
