Ethiopian Double Bill
This season we’ve opted for two Ethiopian coffees from the same region. They differ, however, in that one is a washed coffee and the other is a natural processed coffee. The processing method alone imparts a very different character to these two coffees. Our Ethiopian Double Bill includes one of each of these coffees.
To create a washed coffee, the cherries are de-pulped to remove the outer skin and the fruit flesh, before being fermented in water tanks to remove the remainder of the flesh. The coffee beans are then dried on raised beds.
Where a natural coffee is concerned, the whole cherries are dried in the sun, usually over a period of around two weeks. The dried skin and flesh is then removing by dry milling. A natural processed coffee tends to reflect more of the fruitiness of the cherry.
From our natural version of Gigesa Guji, you can expect a mild acidity with more fruit flavours dominating the cup. As well as a coating mouthfeel, this coffee has a wonderfully sweet finish with some underlying hints of candyfloss!
From our washed version of Gigesa Guji, you can expect a crisp red apple acidity with floral notes in the mid range. The finish is very smooth, caramel sweet and lingering.
Owner: Faysel A. Yonis
Varietal(s): Heirloom (Arabica)
Processing: Fully washed & dried on raised beds
Altitude: 1,500 to 2,000 metres above sea level
Owner: Various smallholder farmers
Town: Danbi Uddo, Gigesa
Total size of farm: 2-5 hectares on average