On May 17th, we'll be celebrating our 5th anniversary, and one of the first coffees we roasted was an incredible coffee from a small region of Sidamo, called Nensebo Lavado. Today, we're thrilled to announce that this amazing coffee is back on our menu. And what's even more incredible is the process: waterless processing, a truly fantastic natural coffee!
THE FARM
The Nensebo drying facility collects cherries from 700 small producers in the area, located between 2100 and 2200 meters above sea level. Each owner has an average of about 2 hectares of land, and this particular batch comes from the Andinet Degefe area, west of Arsi.THE GRAINS
Producer: Andinet Degefe
Origin: Ethiopia - Arusi Region - Nensebo
Process: natural
Variety: regional native (heirloom)
Altitude: 2100-2300 m above sea level.
Tasting notes: candied orange, chocolate, Cointreau.
THE IMPORTER
This coffee is traded through ECX and purchased by Moplaco for export. Moplaco buys this coffee as parchment coffee, so it is hulled, cleaned, and sorted at their facilities. Helena Georgalis has been at the helm of the company since 2008. She is deeply involved in the third wave of coffee, personally ensuring the quality of the coffee they export. And alongside Helena is our friend Mateo from XORXIOS, a green coffee importer based in Galicia. In our opinion, he is one of the best people we have met in this small world of specialty coffee.
THE RECIPE
We offer these guidelines to help you develop a recipe, but keep in mind that it may change depending on the equipment you use, the mill, and the water.*
I N 20 grams of coffee
OUT 300 ml in a cup
No. of pours 5 -> 40 ml, 80 ml, 60 ml, 60 ml, 60 ml
Time between vertigo 40 seconds.
Water temperature 92ºC
