Say hello to Jigesa, the very first washing station established by Testi Specialty Coffee, and the coffee that started it all for founder Faysel Abdosh. Located in the Shakisso woreda of Ethiopia's Guji Zone, Jigesa sits at 1,850 masl, in prime position to receive cherry from farmers growing coffee under near-perfect conditions. Faysel grew up in the renowned Harar coffee region and began buying and selling coffee from farmers while still in high school. "Coffee is my life, that's why," he told us. "I love the coffee business. I love the countryside. I was born there, and so I love being around coffee farms." Since establishing Jigesa in 2015, he and the Testi team have introduced meticulous practices at every stage of production, from cherry delivery through to drying and storage, and Faysel still spends most of the harvest visiting the company's washing stations across the countryside. During harvest, cherry is delivered daily by around 750 independent outgrowers from the nearby kebele of Dambi Uddo and collection points in Wese and Suke, with farms sitting at elevations of up to 2,050 masl. The cool temperatures at this altitude slow cherry ripening, producing denser beans and a sweeter, more complex cup. Most contributing families farm organically on tiny plots averaging just two to five hectares, growing coffee alongside food crops like enset, corn and grain, under the shade of native Birbira, Wanza and Acacia trees. Each outgrower is paid a premium above the government market rate on delivery, with a second premium paid three months later, or once the lot has sold, based on what they contributed. This lot is made up largely of local landrace varieties Kurume and Wolisho, alongside other JARC varieties. Processed using the natural method, this coffee is a testament to generations of Ethiopian processing tradition and Testi's exacting standards, earning it Grade 1 classification. Cherry is hand-sorted at the wet mill to remove any unripe, overripe or damaged fruit, then graded by weight and spread thinly on raised beds, turned regularly to dry evenly and avoid over-fermentation. Once the coffee reaches 25% humidity, the "raisin stage," the layers are gradually built up, with constant turning to ensure even drying. It's covered at midday to shield it from full sun, and again overnight against the dew, until it reaches optimum moisture after 15 to 18 days. From there, it's hulled and rested in parchment until ready for export. In the cup, expect the tartaric acidity of dark grapes up front, giving way to the sweetness and flavour of longan, then opening into purple florals with a gentle black tea finish. A beautifully layered cup from the station where it all began for Testi.
Whole Beans, Espresso Grind, Moka Pot Grind, Filter Grind, French Press Grind, Cold Brew Grind