DIRECT TRADE COFFEE Description Jigesa is a high elevation washed coffee from the remote mountains of Guji, Oromia, Ethiopia, grown by smallholder producers at approximately 1,850 to 2,100 masl. The area’s cool climate and rugged terrain help slow cherry maturation, encouraging greater sweetness, aromatic complexity and clarity in the cup. Producers cultivate Ethiopian landrace varieties on small farms, often intercropping coffee with native shade species such as false banana trees. During harvest, ripe cherries are delivered to local collection centres by motorcycle, horse or donkey before being transported to the central Jigesa station. The coffee is fermented for 36 to 48 hours in cement tanks, then carefully dried for five to seven days beneath parabolic plastic covers, helping protect the parchment while supporting gradual and even moisture reduction. This careful washed process preserves the coffee’s refined floral and fruit character. As a medium-light filter roast, Jigesa offers notes of jasmine, lemon and white honey, with bright acidity, delicate body and a clean, lingering finish.