Ethiopia - Gigesa

An elegant Ethiopian natural bursting with florals and wild berry fruit.

Natural fermented Ethiopian coffees are, and always be, a staff favorite here at Spilt Milk.

Ethiopia is where coffee first evolved in the wild and they have the most established farming practices and most genetically diverse coffees in the world. We love the distinctive floral and berrylike profile of Ethiopian naturals! 

We roast this one light to be best enjoyed on filter and to showcase the elegant fruit and florals and winelike body. This one reminds us of huckleberry, rainier cherries and pinot noir!

Gigesa is a small town not far from Shakiso, in the Guji Zone of Ethiopia. The washing station there is owned by the Yonis family and holds Organic certification. They collect cherries from more than 500 growers, each holding approximately 2-5 hectares of land, all over 1800 meters above sea level.

Freshly picked cherries are immediately put into a “floatation tank” to sort for quality. The coffee is then left under shade for 3-5 hours to let the surface water dry off before being spread out on raised drying beds. The cherries are meticulously observed and agitated  for 15-18 days to ensure even drying and avoid over-fermentation.

Brew Method

Filter: 17:1 water-to-coffee ratio (e.g., 20g coffee to 340ml water), medium-coarse grind

Recommended Resting

To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!