Established in 2014, Jigesa washing station is owned by Testi Coffee, a family owned company founded ten years ago by Faysel Yonis. The company is committed to maximising the potential of Ethiopian coffee and enriching the lives of the communities that are connected to it. They own four washing stations, (Hadheso and Jigesa are located in Guji), and all have stringent standards to ensure the coffee is processed to the highest possible quality.
This coffee is processed in the washed style, using clean water from the Mormora River. Each day, carefully hand-picked coffee cherries are delivered to the wet mill and are meticulously hand-sorted prior to processing to remove unripe, overripe, or damaged fruit. The coffee cherries are then pulped to remove the fruit and skin, and then graded by weight; heavier beans are superior quality and deliver a sweeter cup.
The parchment-covered coffee is then soaked in tanks of clean water for 36–48 hours to remove the mucilage by allowing it to ferment and detach from the coffee. The coffee is then re-washed and graded again by density in washing channels and soaked in clean water for 12 hours. It is then sun-dried on african beds for 10-12 days, hand-sorted and packed, ready for export.