The combination of high altitude, abundant sunshine, unique and indigenous landrace varieties all contribute to Nensebo, Sidamo’s well-deserve reputation for producing a clean, sweet and floral cup. Owned by Negusse Debela, Refisa washing station in Nensebo, Sidamo produces coffees that live up to Sidamo’s reputation for producing a clean, sweet and floral cup. Farmers also cultivate teff, false banana and corn.
Harvest and processing
Farmers hand harvest cherry and deliver it to Refisa washing station. At intake, cherry is visually sorted and then pulped in the station’s disc pulper. Coffee is fermented and then washed in clean water. Workers lay the parchment on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 8 to 10 days for parchment to dry.
About this coffee
Cupping score: 87.75
Processing station: Refisa Wet Mill
Producer: 448 smallholders delivering to Refisa Wet Mill
Region: Nensebo, Sidamo
Altitude: 1850 – 2000 MASL
Heirloom coffee is a convenient (sort of) way to describe Arabica coffee plants whose variety may not be easy to ascertain. The term is of particularly abundant usage in reference to Ethiopian coffees, of which there are thousands of varieties, and where a particular producer’s output may include a broad range of these.
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.