Ethiopia Arsi Nansebo

A fruity complex coffee tasting of peach, cacao and lilac.

Sidamo coffees offer a profound complexity that many attribute to the diversity of local landrace varieties. Varieties can differ from town to town, and even farm to farm, with growers often boasting a unique variety seldom found outside of their own plot of land, if at all. When all of these different varieties are combined at the local cooperative (or washing station), the resulting blend expresses the complexity of the plant genetics in the area. Farming methods in Sidamo remain largely traditional. Producers typically intercrop their coffee plants with other food crops. This method allows smallholders to optimize their land use and provide food for their families. In addition to intercropping, most farms are organic by default (fertilizers and pesticides are rarely utilized). Most farm work is carried out manually; very few tasks are mechanized, even during processing. 
Ripe cherries are delivered by smallholders in Riripa village, West Arsi, to SNAP Specialty Coffee’s Refisa washing station in Sidamo’s Nensebo woreda. On receipt, cherries are carefully sorted, floated, and selected for quality. After pulping, cherries are fermented in water for 36-48 hours depending on weather conditions. Coffee is then given a thorough washing in clean water grading channels and set to sun-dry on raised African beds for 12-15 days, or when optimum moisture content is reached. Parchment is raked and turned during the day to ensure a consistent dry and covered at night to protect against rainfall and moisture.

Grind Guide

Fine - AeroPress, Stove top Espresso

Medium - Drip

Coarse - French Press, Pour Over, Percolator