This is coffee from one of the privately owned washing stations in Nensebo. Nensebo is one of the woredas in the Oromia region of Ethiopia. Hills and mountain ranges characterize 70% of this woreda; the rest consists of arid lands and plateaus.
About 700 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller. On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common.
Whole ripe cherries are hand sorted for unripe and overripe by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. It's then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables
Skin drying the first hours under shade. The parchments are dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.
This coffee has lovely lavender floral qualities & very juicy cup. With fuji red apple & peach tea-like finish. You'll get a velvety mouthfeel on espresso, on filter it's a soothing & delightful cuppa.
Brewing Recipe :
1 : 1.6
1 : 15
21st of April
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