Ethiopia Guji Shakkiso Gigesa G1 Washed

55 MYR

Description About This Coffee Ethiopia Guji Shakkiso Gigesa G1 Washed Quantity: 200g/1000g Variety: Heirloom Grade: G1 Altitude: 1,900 - 2,200 m Processing Method: Washed Roast Level: Light Roast Flavor Profile: Chamomile, Bergamot, Grapefruit, Earl Grey Origin: Shakiso, Guji, Ethiopia Region and Farm Introduction: Located in the Shakiso district of Guji, southern Ethiopia, Gigesa is a renowned coffee-growing community celebrated for its high elevations, fertile red soils, and cool mountain climate. These ideal growing conditions allow coffee cherries to mature slowly, producing coffees with exceptional floral aromatics, vibrant citrus acidity, and refined sweetness. Coffee in Gigesa is primarily cultivated by smallholder farmers growing traditional Ethiopian heirloom varieties. Carefully harvested cherries are delivered to local washing stations, where meticulous processing preserves the region's distinctive terroir and elegant cup profile, making Guji one of Ethiopia's most respected specialty coffee origins. Processing Method Features: This coffee is processed using the traditional washed method, where ripe cherries are depulped, fermented to remove the mucilage, thoroughly washed, and slowly dried on raised beds. The process enhances clarity, vibrant acidity, and the delicate floral characteristics that define high-quality Ethiopian washed coffees. The cup opens with delicate chamomile florals, followed by fragrant bergamot and bright grapefruit citrus. A refined Earl Grey tea finish brings elegance and structure, resulting in a clean, expressive, and beautifully balanced cup. Grind to Use So, how do you know what grind to use? Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide! • Coarse • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt • Medium-Coarse • Saddling between coarse and medium, this grind looks like rough sand • Medium • The middle of all grind sizes, medium grounds are similar to the consistency of sand • Medium-Fine • The medium-fine grind is a staple grind size, with texture like table salt • Fine • Finer than table salt, fine grind is typically the size of most pre-ground coffee Size Guide Brewing Method: Brew Time | Coffee to Water Ratio | Bottom-Top Sieve Pour Over: 3:40 min | 1:16 | 400 – 800 µm French Press: 10:00 min | 1:13 | 600 – 1000 µm AeroPress: 2:20 min | 1:15 | 500 – 900 µm Moka Pot: 1:30 min | 1:11 | 350 – 700 µm Drip Brewer: N/A | 1:17 | 400 – 900 µm Espresso: 0:26 min | 1:2 | 250 – 500 µm Cold Brew: 16 hours | 1:10 | 600 – 1100 µm Syphon: 1:40 min | 1:15 | 400 – 800 µm

Origin

Ethiopia Guji

Process

washed

Roast

light

Varietal

heirloom

Altitude

1900 m