Artisan Roastery

Ethiopia Arsi O Lot Washed


富士紅蘋果. 桃茶. 薰衣草.
Fuji Red Apple. Peach Tea. Lavender.

品種 Heirloom
產區 Nensebo
Producer Testi West Arsi Station
烘培程度 Medium Roast
Tasting Notes
富士紅蘋果. 桃茶. 薰衣草.
Fuji Red Apple. Peach Tea. Lavender.
數量 200g


這是來自Nensebo一家私人洗滌站的咖啡。 Nensebo是埃塞俄比亞奧羅米亞地區的世界觀之一。丘陵和山脈構成了這個沃里達山脈的70%;其餘的則由乾旱的土地和高原組成。





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 : 

Brewing ratio 1 : 1.6
Ground coffee 18g
Espresso output 30g
Brew time 25-33 seconds
Brewing ratio 1 : 15
Ground coffee 18g
Total water 290ml
Water temperature 93ºc
Brew time 3 minutes
Roast Date 21st of April