Jigesa Ethiopia

$22.00

Tasting notes

Sweet and tea-like — jasmine, honeysuckle and blueberry

Jigesa is a washing station in the Shakisso woreda of Ethiopia’s Guji zone, privately owned by Testi Coffee, a family-run business. It was established in 2014 and is supplied daily by around 500 independent outgrowers.

Origin: Ethiopia — Shakisso woreda, Guji zone
Producer: Testi Coffee (Jigesa washing station)
Altitude: 1,740 masl
Process: Washed
Roast: Light–medium
Notes: Sweet and tea-like — jasmine, honeysuckle and blueberry

Roasted in Sydney
Fresh roasted
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Roasted in Sydney.

How to brew it

Espresso

Dose20g in

Water40g out

Time27–30 sec

Rest the beans 7–10 days after roast for the sweetest shots.

V60 / pour-over

Dose15g

Water250g at 94°C

Time2:45–3:15

Bloom with 40g of water for 40 seconds, then pour in slow circles.

AeroPress

Dose15g

Water220g at 90°C

Time2:00

Stir three times, steep, then press gently for 30 seconds.

Plunger

Dose30g, coarse

Water500g at 94°C

Time4:00

Break the crust, skim, then plunge slowly.

Full brew guide →

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Every bag is roasted in Sydney, and sent out fresh.

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