|Varietal||Arabica Etiopské původní|
|Coffee type||whole bean|
|Taste||Floral, yellow fruits, butter cookies|
is not as well known region for specialty coffee as Yirgacheffe but it has lately delivered some of our favourite Ethiopian coffees. The climate, altitude, soil, and growing conditions in general are almost perfect. Our coffee comes from a washing station located close to the Werka town in the Refisa kebele.
is a washing station which buys cherries from approximately 900 small holders. The station manager is Tofik Hassen. Nensebo Refisa is owned by Testi coffee exporters. The company was found in 2009 by Faisel Abdosh, who also owns seven washing stations and the export business. The average price per kilo of cherries for the 2021/2022 harvest year was 30-50 birr (0,55-0,90 USD). For comparison, during our visit to Ethiopia this year, the prices were attacking 100 birr (1,80 USD) per kg.
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Wet fermentation takes approximately 72 hours. Then wet parchment beans are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots. After fermentation, soaking takes place for 2 hours. Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours