Nensebo #2

<p>
<b>Variety: </b> Ethiopian Heirloom
</p>
<p>
<b> Processing: </b> Natural
</p>
<p>
<b> Origin: </b> West Arsi, Ethiopia
</p>
<p>
<b> Producers:</b> West Arsi Smallholders
</p>
<p>
<b> Altitude: </b> 1900M
</p>
<p>
<b> Score: </b> 87
</p>
<p> 	
There's nothing quite like an Ethiopian natural - and this is one you're sure to remember for a long time! These heirloom beans were grown on smallholder plots of land in the West Arsi area of Ethiopia. Smallholders bring their coffee cherry to the Nensebo washing station, where it's hand-sorted and graded before processing begins. Testi Coffee owns and manages several successful washing stations in Ethiopia including Nensebo, and are well-known for their washed and natural coffees alike. For naturals - the specially-selected cherries are sun-dried on raised beds to achieve an even moisture content before milling takes place to remove the dried skins and mucilage. </p><p>

The effect of natural processing generally produces "wilder" flavors - brighter acidity, intense fruit tastes, and funkier unique notes. In this natural-processed lot we're tasting peachy acidity, cocoa sweetness, and a bit of cinnamon-like spice on the back end. With tasting notes that decadent, you could certainly get away with calling this a "dessert" coffee - but we think it's a suitable brew for any time of day (or multiple times, if we're being honest).</p>

Peach, Cocoa, Spice

Variety: Ethiopian Heirloom

Processing: Natural

Origin: West Arsi, Ethiopia

Producers: West Arsi Smallholders

Altitude: 1900M

Score: 87

There's nothing quite like an Ethiopian natural - and this is one you're sure to remember for a long time! These heirloom beans were grown on smallholder plots of land in the West Arsi area of Ethiopia. Smallholders bring their coffee cherry to the Nensebo washing station, where it's hand-sorted and graded before processing begins. Testi Coffee owns and manages several successful washing stations in Ethiopia including Nensebo, and are well-known for their washed and natural coffees alike. For naturals - the specially-selected cherries are sun-dried on raised beds to achieve an even moisture content before milling takes place to remove the dried skins and mucilage.

The effect of natural processing generally produces "wilder" flavors - brighter acidity, intense fruit tastes, and funkier unique notes. In this natural-processed lot we're tasting peachy acidity, cocoa sweetness, and a bit of cinnamon-like spice on the back end. With tasting notes that decadent, you could certainly get away with calling this a "dessert" coffee - but we think it's a suitable brew for any time of day (or multiple times, if we're being honest).

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