Ethiopia Nansebo


Bordering the Harenna forest Nansebo. Farmers deliver their cherry to the washing station, where it is depulped, fermented for 24–48 hours, and washed before being dried on raised beds for 12–15 days.

Traceability is a challenge for Ethiopian coffee due to regulation on coffee trade in the country through the Ethiopian commodity exchange (ECX) Buying from the same washing station does not mean the coffee is from the same farm that we bought from last year or even the year before that. It does mean however a taste profile can be created by blending different coffee from different farms post processing which ensures to some extent consistency of a flavour characteristic.

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Ethiopia Nansebo

Grower: Small holder farms working with Testi washing station

Region: Sidamo

Varieties: Heirloom

Process: Washed

Altitude: 1900 – 2050

Harvest: Dec – Feb

Notes: Blackberry, Peach, Toffee


Additional information

Weight N/A

Ground Aeropress, Ground Espresso, Ground Filter, Ground Plunger, Whole


1KG, 250G


Espresso, Filter Roast


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