This washed coffee has a lime blossom fragrance and a sweet, cocoa-like aroma. It features flavors of peach, black tea, white grape, and sugar cane, with a unique aftertaste of grapefruit and fresh hops. The coffee has a complex, delicate acidity reminiscent of lime and green grapes. Its light-medium body and tea-like mouthfeel give it a delicate character. The Gigesa washing station, named after the town, serves over 500 local coffee growers with 2-5 hectares of land each, all situated above 1800 meters. It holds NOP and EU Organic certification. Freshly picked cherries are brought to the Gigesa washing station, where they are immediately depulped and fermented for 36 to 48 hours, depending on the weather. The fermentation breaks down the mucilage, which is then washed away. The coffee is dried on raised beds for 10-12 days. Owned by the Yonis family, the station uses a quality control process that includes floating cherries in water to separate lower quality ones. Traditional disc pulpers are used, and the coffee ferments for at least 24 hours before drying on raised beds for 10-12 days.