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Ethiopia - Nensebo Refisa Organic Washed

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Ethiopia - Nensebo Refisa Organic Washed

Varietal –  Kurume and Wolisho
Preparation – Washed
Location – West Arsi, Sidamo
Altitude – 1900 masl
Importer - Nordic Approach

Ethiopia has to be one of our favourite origins producing a wide range of flavour profiles and they are know for their juicy, floral and high cupping score coffees. Coffee trees are native to Ethiopia and can be found growing in wild forests. The majority of coffee in Ethiopia is grown and harvested by small hold farmers and processed at centralized washing stations. Most farmers have just a few hundred trees which isn't enough to produce microlots of their own so by working as collective groups they are able to produce large lots to a high standard. 

Producer Overview:

Nensebo Refisa is a washing station located in West Arsi Sidamo with 389 organic certified farming members. They grown specific varietals, Kurume and Wolisho usually only found in Ethiopia. The washing station is owned by Snap Coffee who are dedicated to supporting small hold coffee farmers at three washing stations. Their role is to ensure that they post harvest processing is done to the best possible standard to achieve high cup scores for both washed and natural processed coffees. Higher cup scores means better payments to the farmers who grown and harvest the coffee.

Harvesting and Processing:

Coffee is hand harvested by farmers during the seasons. Most have around 1-2 hectares planted with coffee with tree numbers ranging from a few hundred to close to 2000. Each tree yields around 3kg of coffee cherry per year.

After harvesting coffee is delivered to the washing station and processed as a washed coffee. Fruit is first removed using a disc pulping machine that uses water to grade the cherries into 1st and 2nd quality. After pulping the coffee is fermented in tanks filled with water for about 72 hrs. This water based fermentation breaks down the mucilage but does so in a low oxygen environment compared to dry fermentation. After fermentation the coffee is washed and graded in channels. Low density coffee will float and the best quality sinks and will be seperated to be sold as the higher quality lots. 

After grading the coffee is soaked in clean water for 2hrs before it is moved to raised tables for drying in the sun. Careful hand sorting takes place during this stage to remove and defects.

Grading Channels:
Ethiopia Coffee grading channels

Tasting Notes: 

Floral, grape, sweet lemon, red currant. This is a wonderfully complex washed coffee with very interesting character and completly unique in flavour profile. The floral notes are very distinctive and this intensity is seldom found in coffees from other origins.

Brewing:

This coffee works well for all brew methods. 

Filter: Dose 15g, water 250g. 

Espresso: Dose 17 gram to 40 gram yield over about 30 seconds. 

This coffee is available as wholebean and pre ground but we recommend always grinding fresh before brewing. We sell a range of grinders if you would like to grind this coffee fresh at home. 
Thanks to Nordic Approach for the photos

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