Ethiopia Werka Nensebo

Why we selected this origin

We selected this coffee for its vivid floral notes and the sweet, citrusy flavors that fulfilled our deep yearning for the timeless heirloom coffee synonymous with this iconic coffee-producing region. Upon first sip, you’ll be greeted by orange blossom aromas amongst a bouquet of other florals. Following this, vibrant acidity reminiscent of sweet oranges will grace your palate, culminating in a smooth body with a subtle oolong tea-like bitterness. While this coffee shines in a longer ratio espresso of 3:1, we prefer the pour-over method, which truly accentuates the light, floral notes that epitomize the standard of clean Ethiopian coffee.

Producer Info

This coffee was produced at the Nensebo washing station in the Werka village region run by the Yonis family Faysel Yonis and Eskinder Yonis. 850 smallholder farmers in this villiage brought organic heirloom variety coffee freshly picked to be processed together as a stellar representation of that regions hard work and dedication for exceptionally high quality coffee.

In the washed processing, cherries are de-pulped within 8 hours of picking to avoid any natural fermentation. The mucilage covered coffee is allowed to ferment in water for 36 to 48 hours in the fermentation tanks, depending on the weather conditions. Once the fermentation is completed, the coffee is put through canals by moving water and manually cleaned by staff until all of the mucilage is removed and the running water is crystal clear.

After fully washing, the parchment coffee is laid out to dry on raised beds under parabolic shade for 5-7 days until the moisture content comes down to 11 to 12%. Once fully dry, it is transported to nearby dry storage to rest in parchment until the coffee is ready to be sent to the dry mill for final preparation.