Jigesa | Ethiopia
Wild & Funky
Mandarin & Peach
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
Located in Shakisso, Guji, operated by Testi Specialty Coffee. Established in 2015 as Testi’s first processing site, it receives ripe cherry from around 750 smallholder farmers across Dambi Uddo and nearby communities.
Sitting at 1,850 metres above sea level, with contributing farms reaching around 2,050 metres, the area’s cool conditions slow cherry maturation helps build sweetness, density and complexity in the cup.
This lot is naturally processed, with whole cherries carefully dried for around 15–18 days. Regular turning, controlled airflow and protection from the strongest midday sun help keep the process clean and even.
What drew us to Jigesa is how expressive it is without losing clarity. The natural process brings plenty of ripe fruit and aromatic complexity, while the cup stays silky, structured and clean.
Expect bright mandarin, ripe peach and a layered sweetness that makes this a distinctly fruit-forward expression of Guji.
Country/Region:
Elevation: 1850 masl
Coffee Varietal: Local Landrace
Coffee Process: Natural
Harvest Year: October 2025 - January 2026
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
VARIETAL DESCRIPTION
Try Something Different
Don't forget decaf
