There are around 850 smallholder farmers who tender cherry to the Jigesa Washing Station in Shakisso, in the Oromia region of Ethiopia, which borders Sidama to the southeast. The average farm size is 2.5 hectares, with corn, grains, and false banana typically growing alongside the coffee, as well as Birbira, Wanza, and Acacia trees for shade. The wet mill uses clean river water to process its washed coffee, which are fermented underwater in tanks for 48 hours before being washed clean of its mucilage and dried on raised beds. The farms range in elevation from 1800–1950 masl, and temperatures are moderate, reaching up to around 25°C during the day, and cooling to around 15.5°C at night.
Taste – Pink floral, red mixed berries, pear.
Location – Ethiopia, Guji, Shakisso
Process – Natural
Varietal – Heirloom
MASL – 1800-1950