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Ethiopia | Jigesa | Kurume & Wolisho Washed

Ethiopia | Jigesa | Kurume & Wolisho Washed

$67.00 AUD
$67.00 AUD
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35 in stock

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This coffee’s roasted in our espresso style — but that doesn’t mean you need to brew it as espresso. You can make it however you like — espresso, filter, moka pot, AeroPress or whatever you enjoy. We roast it a touch darker than we would a filter roast to caramelise the sugars and bring out smooth chocolatey and nutty flavours that cut beautifully through milk.

When you add milk the natural sweetness, fat and proteins tend to soften acidity and highlight caramelised flavours. That’s why lighter filter roasts can sometimes taste a bit sharp or sour with milk — they’re simply not built for it. Espresso roasts being more developed balance this out. The deeper caramelisation creates toffee and cocoa notes that blend harmoniously with milk’s creaminess while a hint of gentle bitterness adds that satisfying ‘coffee punch’ in your flat white or cappuccino.

If you prefer your coffee black this roast will still give you a full-bodied rich cup with plenty of depth and sweetness. For a lighter fruitier experience you might enjoy exploring our filter range instead.

Origin and Sourcing

Varietal: Kurume, Wolisho
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Kurume is a renowned Ethiopian heirloom variety, often grown in high-altitude regions like Yirgacheffe and Guji. Known for its small, dense beans, Kurume thrives in cool temperatures and nutrient-rich soils, developing slowly and allowing complex sugars and acids to build. This results in a cup that’s intensely aromatic with floral, citrusy, and tea-like notes—hallmarks of Ethiopia's finest washed coffees. Its delicate profile and clarity make Kurume a standout choice for lovers of elegant filter brews.
Wolisho is a prized Ethiopian variety grown in highland regions like Sidama and Guji, often at elevations above 1,900 meters. It’s known for its larger bean size and slower maturation, which contributes to its rich complexity in the cup. Wolisho typically offers a vibrant profile with notes of stone fruit, florals, and a balanced acidity, making it a favorite among producers aiming for high-quality washed and natural lots. Its genetics also contribute to disease resistance and strong yield, helping maintain Ethiopia’s legacy of exceptional coffee.
Processing Method: Washed
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In the washed process, coffee cherries are depulped to remove the skin and pulp, then fermented to eliminate the mucilage before thorough washing. This method produces a clean, bright cup with pronounced acidity and clarity, highlighting the coffee’s intrinsic flavors. It’s widely used in regions with ample water resources, such as Colombia and East Africa.
Region / Area: Sidama, Oromia, Guji, Shakisso, Dambi Uddo
Altitude: 1851 MASL
Harvest Period: October – February 2025
Sourcing Partner: Melbourne Coffee Merchants

Roast Details

Roast Style Espresso
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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.
Roasted On: Roest L100 Ultra
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The ROEST L100 Ultra is the most advanced sample roaster in its class, combining the precision of the L100 Plus with next-generation hardware upgrades and new airflow technology. A redesigned, fully perforated drum with reversible rotation introduces a counterflow mode that channels air directly through the bean mass—allowing faster, more efficient heat transfer and enabling lighter roasts or second crack in under 90 seconds. With upgraded 5 GHz Wi-Fi, a faster processor, built-in pressure sensor, and refreshed UI matching the P3000, the Ultra offers better batch consistency (even at 50g), improved airflow calibration, and lower energy consumption. It’s a serious tool for roasters wanting unmatched control, speed, and repeatability—while still fitting neatly on the benchtop.

Taste Profile

Tasting Notes: Lifted honeysuckle florals, with pineapple, green apple and honey. Elegant and distinct.
Cupping Score: 87.5
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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.
Suitable To Go With Milk?: Yes
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Some of our light roasted filter coffees are bursting with bright, fruity acidity—think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.
Decaffeinated? No
Beanconqueror Logo Import into Beanconqueror

Ethiopia | Jigesa | Kurume & Wolisho Washed - When is peak freshness?

Medium Roast - Roasted on Roest L100 Ultra

Other Information 

Washing Station: Jigesa
Washing Station Owner: Faysel A. Yonis

Jigesa (pronounced “Jee-geh-sa”) is a privately owned washing station located in the Shakisso woreda of Ethiopia’s Guji zone, named after the nearby village of Jigesa. Established in 2014, the station sits at 1,851m above sea level and processes both washed and natural lots from around 500 local outgrowers, primarily from the kebeles of Dambi Uddo, Wese, and Suke.

Farms in this area are small, averaging 2–5 hectares, and are typically intercropped with corn, grain, bananas, and shaded by indigenous trees like Birbira, Wanza, and Acacia. With elevations ranging from 1,800 to 2,050m and cool temperatures (15–20°C), the conditions here are ideal for slow cherry development—leading to dense beans and beautifully complex flavour profiles.

Jigesa plays a key role in a broader initiative called Premium Cherry Selection (PCS), aimed at rewarding farmers who deliver only the ripest cherries. This leads to standout lots that reflect the region’s best potential—vibrant, clean, and sweet.

Processing Details
This lot was processed using the washed method, with clean water from the Mormora and Bishan Dimo rivers. After careful hand-sorting and flotation, the cherries are pulped within hours of harvest. The parchment is then fermented for 36–48 hours, rewashed and graded by density, and finally soaked for 12 hours before being dried on raised beds for 5–7 days. During drying, workers sort out defects and turn the coffee frequently to ensure even moisture reduction.

About the Region
Guji was recognised as its own coffee-growing region in 2002, previously grouped under Sidama. The region is known for its diverse microclimates, high altitudes, rich soil, and heirloom varietals that thrive in semi-forested, organic environments. Coffee is the primary cash crop, grown by smallholders using largely traditional methods with minimal inputs.

Varieties
This lot is primarily composed of local landrace varieties Kurume and Wolisho. These cultivars are indigenous to Ethiopia and contribute to the floral, tea-like, and fruit-forward cup profiles that define coffees from this part of the world. The term “heirloom” is often used broadly, but many of these varieties are carefully propagated and prized for their unique characteristics.

Why We’re Excited About This Coffee
This lot showcases what makes Guji so special—bright green apple acidity, complex florals, and a juicy pineapple sweetness. It’s a beautifully structured, expressive washed coffee from one of the most exciting origins in Ethiopia.


SKU: eth_jigesa_1000g
Package Weight: 1150g

How does my coffee come packaged?

Despite some of our product images looking very fancy our coffee is packaged into a plain brown paper foiled lined bag with a Swiss WIPF degassing valve. This offers superior oxygen and moisture protection. We recommend once you crack the seal you store your coffee in AirScape containers or Weber Workshop Bean Cellars for a single dosing option.
You can also freeze/vacuum seal in small lots, then use straight away once removed from freezer.

We don't have fancy printed bags with ziplocks (more plastic), we save that cost and buy better quality green beans so you can focus on your cup quality instead of fancy marketing and artwork.