Producers in Jigesa intercrop their coffee with banana trees, which help shade and enrich the soil. Since coffee is delivered in cherry form, there is no pulp waste to compost on the farms. Instead, collection centers prepare and store organic compost and distribute it among producers. The coffee is fermented in cement tanks for 36-48 hours, then dried under parabolic covers for five to seven days, depending on weather.
In the cup, whether you are brewing filter or espresso, we are tasting a medley of stone fruits, berries, and really clean citrus notes. A beautiful representation of Guji coffee.
Producer(s): Smallholders in Guji
Origin: Guji, Ethiopia
Varietals: Heirloom
Altitude: 1850-2100M
Process: Washed
