Ethiopia | Jigesa Natural

Region: Guji, Shakisso
Altitude: 1,850 metres above sea level
Varietal: Kurume, Wolisho & Landrace
Process: Natural 
Producer: 750 independent outgrowers
Sourcing Partner: Melbourne Coffee Merchants

Jigesa Natural expresses an elegant balance of flavours, incorporating ripe purple fruit notes and lifted florals.

This natural processed lot has an elegant mouthfeel with rich sweetness. 

Recommended for all pour-over brew methods and cold brew.

Origin Story Sitting at 1,851m above sea level, Jigesa produces exceptional washed and natural processed lots. The washing station was established in 2014, and currently employs between 250-260 seasonal workers—around 200 of them are women who hand-sort parchment, while the remaining 50 work at the onsite dry mill. During harvest, freshly picked coffee cherry is delivered daily by some 750 independent outgrowers from the nearby kebele of Dambi Uddo and collection points in Wese and Suke. Because Jigesa sits at 1,850 metres above sea level, it’s in a prime position to receive coffee cherries from farmers who grow coffee under perfect conditions.

The majority of the families that contribute to this lot farm organically on tiny plots of land, which average just two to five hectares in size. Coffee is their main cash crop and grows alongside food crops of corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. The average elevation of the farms in this region is very high – around 1,800–2,050m above sea level – and this, combined region’s cool temperatures (which range between 15-20°C) is ideal for the slow ripening of coffee cherries, leading to denser beans and a sweeter, more complex cup profile.

Processing Each day, carefully hand-picked coffee cherries were delivered to the wet mill to be meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit, in order to enhance the quality and sweetness of the cup. The coffee was then graded by weight and spread evenly on raised beds to dry in the sun. Initially, it was laid very thinly and turned regularly to ensure consistent drying and prevent over-fermentation. This was done very carefully to avoid damage to the fruit.

After a few days, when the coffee had reached 25% humidity — this is called the “raisin stage” — the layers of coffee were gradually increased. Careful attention and control during this drying phase ensured the coffee was stable and that a clean and balanced cup profile was achieved. The coffee was turned constantly whilst drying to ensure that it dried evenly and consistently. At midday, the coffee was covered to protect it from full sun. It was also covered overnight to prevent damage from morning dew. Once the coffee reached the optimum moisture level (usually after 15–18 days), it was hulled and rested in bags in parchment until it is ready for export.