Nensebo - Ethiopia

€ 16.00

QUALITY SCORE: 92.00

*Competition Series*

Cup Notes
Violet / Honeysuckle / Strawberry / Blueberry / Lime / Peach

 

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8:30am (UTC/GMT+1)

 

Technical detail

Ch'Ire Ameli station       Ethiopia       
Producer              Country
 
           Guji                1950-2150 mt
    Terroir               Elevation

 

dry (natural)            Heirlooms  
 Fermentation        Cultivar    

 

December 16            June 17  
   Picked in            Landed in

 

             6000 kg               GrainPro bags   
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

The Guji region of Sidamo, along the Mora Mora River in southern Ethiopia, produces “forest coffee”, or coffee trees that grow wild. The region also has numerous small coffee farms that pool their coffee in a co-op for milling and export. Guji coffee is heirloom. What that means to us is that it is not a modern cultivar, but a traditional coffee that is unchanged from the very earliest coffees grown in this area.
We chose this lot directly at the source after extensive cupping that started back in February.
This is the second year we have been buying Nensebo, and we are astonished every time we taste it!
This lot has been processed at the Ch'Ire Ameli washing station in the Nensebo woreda, Guji terroir. More than 700 small holder farmers bring their cherries to Ch'Ire Ameli, who then made an impressive selection and an outstanding natural process using the traditional raised beds.

THE FERMENTATION PROCESS
Dry process seems simple: pick the fruit, lay it out in the sun until it turns from red to brown to near-back, and then hull off off the thick, dried outer layer in one step to reveal the green bean. It is a method suited to arid regions, where the sun and heat can dry the seed inside the intact fruit skin.
It's often referred to as "natural coffee" because of its simplicity, and because the fruit remains intact and undisturbed, a bit like drying grapes into raisins. Since it requires minimal investment, the dry process method is a default to create cheap commodity-grade coffee in areas that have the right climate capable of drying the fruit and seed. 
But it’s a fail in humid or wet regions. If the drying isn't progressing fast enough, the fruit degrades, rots or molds. 
Dry-processed coffees can also be wildly inconsistent. If you want a cleanly-fruited, sweet, intense cup, dry process (DP) takes more hand labor than the wet process. Even the most careful pickers will take green unripe or semi-ripe coffee off the branch as they pick red, ripe cherry. If these are not removed in the first days of drying, the green turns to brown that is hard to distinguish from the ripe fruit.

 THE VARIETY
Ethiopian Heirloom, why the generic name? It's estimated that there are somewhere in-between six and ten thousand coffee varietals in Ethiopia. And due to this colossal figure, there hasn’t been the genetic testing to allow buyers to distinguish the varietal. With the cross pollination that naturally happens in the wild, the name ‘Ethiopian Heirloom’ exists as a catch all phrase to describe this happenstance. However, that really makes Ethiopian quite a mystery – and an interesting mystery with that as each village or town could potentially have a different varietal which could carry very unique properties.
Ethiopia is the birthplace of coffee, meaning it was only naturally found here!

Wholesale Orders

We welcome wholesale partners!
If you're a retail store or coffee shop, please Contact Us for more information.