Ethiopia West Arsi Werka Nensebo Washed

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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: Fully Washed

    Altitude: 1950-2100 m.a.s.l.

    Humidity: 10.80%

    Density: 1.20 g/ml

    Harvest Date: January, 2024

    Arrival Date: July, 2024

    Grade: 1

    Marks: 010-0276-0135

    Reference ID: HA-3178-03

    SCA Cupping Score: 86.75

  • Sweet fragrance of vanilla and ginger. Notes of nectarine, blood orange, red apple and floral with an aftertaste of green apple and white tea. Bright and juicy citric acidity with a light-medium body and milky mouthfeel.
  • 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.


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.

Customer Reviews

Based on 1 review
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J
John Piquet
Dynamic. Nuanced. Exceptional.

Note: I have roasted as a professional for 20 years.

I did a hair above a City roast
on this.

As an espresso it's creamy vanilla, peach, and nectarine with caramel, blood orange and red apple. Green apple, ginger and honeysuckle in the final sip.

93.5.

Glad you enjoyed this coffee from Nensebo, John! We also buy their natural processed coffee which is a bit different, but equally as delicious.

Enjoy.