Ethiopia Nansebo Arsi Werka

Apricot and peach stone fruit notes, expansive layers of raw sugar sweetness, and a slight floral accent in aroma. Lemon vibrance turns to citrus-y flavor of lemon curd pastry fllling. Fruited cocoa with deeper roasting. City to Full City. Good for espresso.

Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Africa
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date October 2017 Arrival
Lot size 100
Bag size 60 kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Heirloom Varietals
Grade Grade 1
Appearance .4 d/300 gr; 15-17 screen
Roast Recommendations City to City+ for the brightest and most floral cups, and Full City roasts are still intensely sweet
Recommended for Espresso Yes

This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility called "Werka". This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. Nearly 1,000 farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are very good. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a long 48 hour under-water fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.

Brown sugar and peach are the most notable smells in the dry fragrance, at least when picking out the "top notes". The core element smelled in both dry and wet aromas is a sweetnes that's like sugar browning, caramelizing of sugars that have a confectionary quality. Whiffs of stone fruit and subtle florals come through when breaking through the wetted crust, an intoxicating mix of fruit and perfumed scents that are complex. The flavors at City roast are along the same lines as what's sensed in smells, apricot and peach stone fruit notes, expansive layers of raw sugar sweetness, and a slight floral accent in aroma. A lemon vibrance comes through too, structuring acidity that gives way to a citrus-y flavor of lemon curd pastry fllling, and the finish is clean, albeit with an odd pencil lead/graphite accent note that comes off a bit like tannic black tea too. City and City+ roasts taste great, and showcase the brilliance and brightness this Sidama coffee is capable of producting. The Full City batch I roasted was loaded with rich dark chocolate roast tones, definitely the dominant cup flavor, but still proffering fruit jam flavor notes like apricot jelly and orange marmalade, especially after the cup cooled down some. I love this type of fruited cup profile as espresso, the stone fruit flavors and lemon intensity are intense as is the level of chocolatey sweetness.