Ethiopia Gigesa

I thought Gigesa was a kind of Gesha—or a variety derived from it. I was curious and decided to buy it.

The aroma was so floral—typical of Ethiopian beans. And there was quite a sweet impression too. Even when I swirled the server, the aroma stayed the same.

On the first sip, the peach really hit—so pronounced, with light acidity. Peach remained the main impression from start to finish.

But what was interesting—what impressed me—was the aftertaste. It was fresh while the cup was still warm—and even fresher when it got cold. There was another layer too, like eating a sour fruit—perhaps lime(?). I also got lemongrass, and that was the freshest part, the one that caught my attention.

These beans left lots of chaff after grinding, so I needed to get rid of the chaff with a blower to get a better brew—less drawdown and better clarity.

But I liked the taste after all. So far, these are the Ethiopian beans I’ve liked.

Is it related to Gesha? Turns out it’s not. I learned that Gigesa is the name of a washing station in Guji, which collects cherries from around 850 small farmers in the area.