**NEW** ETHIOPIA Jigesa

This coffee comes to us from Ethiopia, and we’re so happy that fresh crop Ethiopian coffees are back! Somewhere around the edge of the East Guji Zone of Ethiopia, about five hundred kilometers south of Addis Ababa lies Jigesa —a remote stretch of wilderness named for the Oromo tribesmen. Producers in Jigesa intercrop their coffee with native species such as false banana trees, which help provide shade and enrich the soil. These smallholder producers bring their ripe coffee cherries straight to central collection centers where they are placed in cement tanks, letting them ferment thirty-six to forty-eight hours. Once the fermentation is concluded, the beans are hauled out of the tanks and laid flat under plastic parabolic covers to dry for five to seven days. This coffee is a mixture of landrace varieties, which is a fancy way of saying that the exact varieties are not known, but since Ethiopia is the birthplace of the coffee plant, they are all heirloom varietals. Because these varietals naturally crossbreed, exact varieties are impossible to trace. This washed lot from Jigesa drinks pretty textbook, with stonefruit notes of white peach and apricot, soft florals like lavender, and a subtle sweetness like toasted sugar. Equally great for pourover and espresso, we think this will coffee is great for all of your daily coffee needs.