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 is so floral—typical of the Ethiopian beans. And there’s quite a sweet impression too. Even when I swirl the server, the aroma stays the same. Aroma-wise, it’s nothing special—I’m not a fan of Ethiopian bean aroma so far.

On the first sip, the peach really hits—so pronounced, with light acidity. From the start to the end, the impression is always peach.

But what’s interesting—what impresses me—is the aftertaste. Fresh even when the cup is still warm—and even fresher when it gets cold.

That aftertaste is like eating a sour fruit. I’m not sure, but perhaps lime(?). But there’s also a taste of lemongrass—and that’s the freshest part, the one that catches my attention.

Unfortunately, these beans leave a lot of chaff after grinding. To get a better brew—less drawdown and better clarity—I need to get rid of the chaff with a blower… it’s really that much. And it’s a hassle.

But I like the taste after all. So far these are the Ethiopian beans I like.

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.