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Ethiopian Nansebo


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a light but bright cup that brings to mind the floral and tea-like qualities of what we think of as the characteristics of coffee from the Yirga Cheffe region. Star jasmine and honeysuckle flowers. Sweet like a simple syrup or table sugar, shifting to more fragrant honey as the coffee cools off a bit
Farm Notes
This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility called Tulu Golla. This area of the Oromia zone is south of Yirga Cheffe, with altitudes of 1800 to 2000 meters. Several hundred farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are on the higher end of the scale ( Remember this is good ). 
They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. 
This is the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
Process Method Wet Process