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....Origin: Gigesa washing station

This coffee is from a wet mill in Gigessa a part of Guji, it is privately owned by Faysel Abdosh. Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. This producer is targeting the highest quality grades there is, grade 1. The taste could be described as a  wine gum candy like mad fruit.

We recommend this roast for all kinds of brewing methods

Source: Nordic Approach

Variety: Heirloom
Altitude: 2000 msl
Process: Natural
Cupping Score: 87

Privately owned communal wetmill in Danbi Uddo – Shakiso, collecting cherries from variouse smallholders.

This washingstation is owned by Faysel Abdosh. It’s a brand new wet mill in Shakiso that opened in 2014. They are already producing 8 containers of washed coffees and 7 containers of naturals. The grades will vary, and we are selecting the grade 1’s that also meets our expectations on the flavor attributes. They generally do lot separation based on 150 bags of parchment, equalt to 100 bags of greens.

The farmers:

About 850 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.


A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Production process naturals:

Drying times 15 – 18 days.

Producing great natural coffees is challenging and it requires at least as much attention to details as producing good washed coffees. This producer is targeting the highest quality grades there is, grade 1. They have site collectors in the local villages carefully selecting the ripe cherries with better qualities, as well as the near by farmers delivers cherries to the mill. The cherries are the hand sorted for un-ripe and over ripe cherries to get a sweeter and cleaner product. The Natural coffee is normally processed at the later part of the harvest and that’s when the harvest is peaking at the higher altitudes.

The first phase of drying is crucial and are in relatively thin layers on the tables to avoid fermented flavors and it should reach what’s called the “raisin” stage at about 25% moist in a few days. It’s important to move the cherries carefully to avoid damage on the fruit.

In the second phase, from 25% - 12% moist, the layers are built up, and it’s constantly moved during daytime, and needs some rest mid day and at night. An uncontrolled drying sequence can increase the very fruity flavors and make it unstable, and if to slow it can create mold and other off flavors. It’s a costly process that requires good labor and attention if you want it at the highest quality levels.


Red brown, fertile and well drained


Burtukaana Omni Roast

Der Burtukaana Omni Roast, stammt aus der Guji Region in Äthiopien und ist ein natürlich aufbereiteter single-origin. Es handelt sich um einen so genannten Omniroast, da er sich sowohl zur Zubereitung von Espresso als auch zur Zubereitung von Filterkaffee eignet. Der Kaffee kommt mit aufregenden Frucht- und Weingummi Noten daher – sehr spannend!


  • Herkunft: Gigesa washing station, Äthiopien
  • Varietät: Heirloom
  • Anbauhöhe: 2000 m
  • Aufbereitung: Natural
  • Cupping Score: 87

Exporteur: Nordic Approach


Der Rohkaffee stammt von ca. 850 kleinen Farmen, deren Farmgröße einen Hektar meist nicht übersteigt. Der Großteil der Farmen arbeitet komplett natürlich, d.h. mit natürlichen Düngern und ohne künstliches Zurückschneiden der Pflanzen. Die Varietät wird als Heirloom zusammengefasst, wobei sich hier neue und ursprüngliche Varietäten, von den meist im Familienbetrieb gehaltenen Farmen, vermischen.

Der Kaffee wird vom dem Produzenten als Grade 1 bezeichnet, d.h. er unterliegt der höchsten Qualitätskontrolle und wird besonders akribisch sortiert und aufbereitet. Vor der Aufbereitung erfolgt eine Handverlesung, bei der die unreifen und überreifen Kirschen aussortiert werden. Die Trocknungszeit beträgt hier zwischen 15 und 18 Tagen.....