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Ethiopia West Arsi Werka Nensebo Washed
$5.00 - $311.78
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Country: Ethiopia
Region: Werka Village, Refisa Kebele, Nensebo District, West Arsi, Oromia
Washing Station: Nensebo Washing Station
6° 37' 35.2693" N 39° 8' 49.3447" E
Farmer/Grower: 850 smallholder farmers
Varieties: Selective local varieties
Processing: Fully Washed
Altitude: 1950-2100 m.a.s.l.
Humidity: 10.7%
Density: 1.15 g/ml
Harvest Date: January, 2023
Arrival Date: June, 2023
Grade: 1
Marks: 010-0276-0489
Reference ID: HA-2158-01
SCA Cupping Score: 87.00
- Sweet fragrance and aroma of milk chocolate and vanilla. Notes of passionfruit, green apple and brown sugar with an aftertaste of peach and jasmine. Bright lemon and lime acidity with a creamy mouthfeel and medium body. Complex.
- The complexity of this fully washed coffee really comes through at the light-medium roast range (about 95-100 Agtron). Roasting lighter (about 105-110 Agtron) will present more florals and more pronounced fruit notes. Pushing into medium roast territory (about 80 Agtron) will yield a very sweet profile with lots of depth.
Nensebo washing station is owned and operated by the Yonis family
We have had the pleasure of collaborating with Faysel Yonis in Ethiopia and his brother Eskinder Yonis for six years now. Their friendship and their coffees are always something to look forward to!
Nearly 850 smallholder family farmers
surrounding the Werka village deliver freshly picked coffee to Testi’s Nensebo washing station in the Nensebo district, located in the West Arsi zone. Each farmer has an average of 2-5 hectares of certified organic coffee and typically will manage and pick their own coffee and immediately transport it to the Nensebo station.
In the washed processing, cherries are depulped 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.
We are blown away by the cup profile of this coffee! The perfect growing conditions, and attention to detail from the organic cultivation and picking to the processing, all come together to produce a beautifully unique cup. We note lots of berries (particularly strawberry) with a nice citrus acidity and soft, creamy body all wrapped up in a unique flavor of fresh yogurt.