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Ethiopia Gigesa 250 g

Ethiopia Gigesa 250 g

Ethiopia Gigesa 250 g

  • Lime
  • Black currant
  • Hibiscus
  • origin: Ethiopia
  • process: Washed
  • region: Oromia
  • score: 85,5 / 100
  • variety: Arabica
Regular price 44,00 zł
Regular price Sale price 44,00 zł
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Description

Ethiopia GIGESA is a premium-grade 100% Ethiopian Arabica, perfect for espresso enthusiasts.

Originating from the Gedeo zone, considered the birthplace of coffee, the region provides all the conditions for cultivating premium Arabica: high altitude, volcanic soil, and a tropical climate with abundant rainfall.

A distinctive feature of the Ethiopian region is naming coffee after processing stations. As you might have guessed, the GIGESA station is the largest in the region, receiving beans from approximately 3000 hectares.

Harvesting takes place from November to January, with manual cleaning and sorting. Subsequently, the beans undergo water fermentation and are dried for 15-18 days under the sun, with workers ensuring even exposure to sunlight.

Taste profile: lemon, rosemary, black tea.

An exceptionally intriguing blend with a chocolate aftertaste. The taste is clean and rich, making it an excellent choice for espresso. However, added milk does not compromise the flavor, as often happens with acidic-fruity coffees. So, the choice of the beverage is yours, and GIGESA coffee will flawlessly complement it!

Origin

Ethiopia is widely recognized as the birthplace of coffee. Today, it stands as a recognized exporter in the global market, with connoisseurs considering Ethiopian Arabica among the finest.

Interestingly, the understanding of coffee as we know it today only emerged in the country in the 17th century. Ethiopians have long been aware of the invigorating properties of the berries and beans from the coffee tree. Legend has it that in the distant 10th century, a young shepherd named Kaldi noticed that goats would playfully indulge in red berries from a tree. Curious, he tasted the berry and experienced an incredible alertness. Monks learned about these peculiar berries and began consuming them almost daily. Monks experimented and eventually obtained a coffee beverage by cleaning and roasting the beans.

In Ethiopia, practically the entire population, over 15 million people, works on coffee plantations. The unique planting of coffee trees alongside banana palms provides protection against temperature fluctuations and offers shade.

Harvesting is done exclusively by hand. The dry processing method involves drying the beans on palm leaves under the open sun.

General characteristics of Ethiopian coffee:

  • Chocolate flavor
  • Fruity-floral aroma
  • Slight acidity

Ethiopian coffee is a 'bio' product—organic and ecologically pure, highly valued among coffee enthusiasts

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