No6 - Gigesa Guji

The Gigesa washing station, owned by the Yonis family in Ethiopia’s Guji Zone, processes cherries from over 500 small-scale farmers growing coffee at elevations above 1800 meters. They primarily use a natural drying method, where cherries are floated to remove lower-quality fruit and then dried on raised beds for 15-18 days, ensuring even drying and avoiding over-fermentation. The result is a coffee with vibrant fruity notes, a juicy body, and a clean finish, reflecting the meticulous care in processing.