Jigesa is a remote woreda in Ethiopia's Guji region. The name Guji comes from a tribe of the Oromo people. Shakiso, the district where this coffee is produced, is located in the East Guji Zone of Oromia, about 500 kilometers south of Addis Ababa. Producers in Jigesa intercrop their coffee with native species such as false banana trees, which help provide shade and enrich the soil. Since all coffee is delivered in cherry form, there is no pulp waste to compost on the farms. Instead, collection centers prepare and store organic compost and distribute it among producers. The coffee is fermented in cement tanks for 36 to 48 hours and then dried under plastic parabolic covers for five to seven days, depending on the weather.