ETHIOPIA WERKA NENSEBO

Tasting Notes: Milk Chocolate, Vanilla, Passionfruit, Brown Sugar

Grown By: Smallholder Coffee Producers from around the Nensebo Washing Station

Region: Werka Village, Refisa Kebele, Nensebo District, West Arsi, Oromia, Ethiopia

Altitude:  1950-2100 meters above sea level

Process: Natural

Roast Level: Light-Medium

Nensebo washing station is owned and operated by the Yonis family and coffees from Faysel Yonis and his brother Eskinder Yonis are always something to look forward to!

Nearly 850 smallholder family farmers surrounding the Werka village deliver freshly picked coffee to Testi’s Nensebo washing station in the Nensebo district, located in the West Arsi zone. Each farmer has an average of 2-5 hectares of certified organic coffee and typically will manage and pick their own coffee and immediately transport it to the Nensebo station.

In the washed processing, cherries are depulped within 8 hours of picking to avoid any natural fermentation. The mucilage covered coffee is allowed to ferment in water for 36 to 48 hours in the fermentation tanks, depending on the weather conditions. Once the fermentation is completed, the coffee is put through canals by moving water and manually cleaned by staff until all of the mucilage is removed and the running water is crystal clear. After fully washing, the parchment coffee is laid out to dry on raised beds under parabolic shade for 5-7 days until the moisture content comes down to 11 to 12%. Once fully dry, it is transported to nearby dry storage to rest in parchment until the coffee is ready to be sent to the dry mill for final preparation.

We are blown away by the cup profile of this coffee! The perfect growing conditions, and attention to detail from the organic cultivation and picking to the processing, all come together to produce a beautifully unique cup. We note lots of berries (particularly strawberry) with a nice citrus acidity and soft, creamy body all wrapped up in a unique flavor of fresh yogurt.