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Ethiopia West Arsi Werka Nensebo Washed
$5.00 - $370.92
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Country: Ethiopia
Region: Werka Village, Refisa Kebele, Nensebo District, West Arsi, Oromia
Washing Station: Nensebo A.A.S.H. Washing Station
Coordinates: 6° 37' 35.2693" N 39° 8' 49.3447" E
Farmer/Grower: 850 smallholder farmers
Varieties: Selective local varieties
Processing: Washed
Altitude: 1950-2100 m.a.s.l.
Humidity: 10.10%
Density: 1.19 g/ml
Harvest Date: January, 2025
Arrival Date: June, 2025
Grade: 1
Marks: 010-0276-0246
Reference ID: HA-25213-03
SCA Cupping Score: 86.25
Tariff Cost: $0.44/lb
- Fragrance and aroma of brown sugar, lemon blossom and vanilla. Notes of lavender, peach and pear with an aftertaste of black tea, honey and brown sugar. Mild malic acidity with a juicy mouthfeel and heavy body.
- 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 that brown sugar and honey sweetness prevalent.
The A.A.S.H. Nensebo washing station is owned and operated by the Yonis family
We have had the pleasure of buying coffees from Faysel Yonis for more than a decade. 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.