Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

            
                Load image into Gallery viewer, Ethiopia - Nansebo Refisa natural

Ethiopia - Nansebo Refisa natural

Size
  • -0%
  • Regular price $17.00
    ( / )

    Origin : Ethiopia
    Region
    : Nansebo, Refisa, Werka
    Farm
    : Various local smallholders
    Cultivar
    : Ethiopia Landraces
    Altitude
    : 1900-2500m
    Process
    : Natural
    Taste notes
    : Blueberry coulis and milk chocolate

    TASTING

    Silky, creamy, unctuous, you'll have plenty of it in your mouth with this new natural Ethiopian coffee. It's a bit like biting into a chocolate-covered blueberry. ūüí•

    Fruit, sugar, no acidity, if you were a fan of Uchuro, this is definitely your new favorite batch.

    ORIGIN

    These coffee beans come from the Testi West Arsi washing station. This was created in 2010 and serves about 850 small producers in the region. In Ethiopia, coffee is generally grown on very small plots by farmers who also grow other crops. The majority of small farmers deliver their coffee in cherry to a washing station.

    Even if these beans are delivered to a washing station, they have not been washed. They have been processed in what is known as a "natural" way. After harvesting, the coffee cherries are spread out in layers about 2 cherries thick on raised beds. They must be turned regularly to air ferment the cherry evenly. During the night, they are covered to avoid absorbing humidity at night. The moisture content of fresh cherries is reduced from 70% to 10-12% after drying.

    Intense fruit aromas result, an explosion in the nose and mouth with a textured finish. It's no secret that at Nektar we love these natural Ethiopians.

    DRINKING

    This is the perfect coffee to make a milkshake style latte.
    We also like it in double elongated. The fruit taste is punchy and the finish is chocolatey.

    This coffee is very forgiving on the extraction. It will taste like blueberry, even in your small Breville!


    Help me choose the right grind.