Ethiopia NENSEBO REFISA from the Canadian roaster September offers a cup dominated by distinct floral notes reminiscent of black tea, accompanied by the sweetness of juicy peaches and plums. The result is a light, elegant coffee with a pleasant tea-like character that delights with its delicacy and purity of flavor.
The coffee comes from the Oromia region of Ethiopia, specifically from the Nensebo area in the West Arsi zone, which borders the Bale Mountains to the south. Coffee trees here grow at an elevation of 1,900–2,070 meters above sea level, and smallholder farmers from the villages of Roricho, Bulga, and Solena contribute to the production of this lot. They bring their harvested coffee cherries to the Nensebo Refisa processing station, which collaborates with SNAP Specialty Coffee, based in Addis Ababa. SNAP helps local growers process the coffee and export it worldwide. For September Coffee, this is the very first coffee from this station.
The flavor profile is defined by two native Ethiopian varieties, Wolisho and Dega, which belong to a broad group known as “heirloom.” This term encompasses traditional Ethiopian varieties that have evolved naturally and interbred over centuries. The coffee underwent washed processing. Upon arrival at the station, the cherries are carefully sorted, and defective fruits are removed using water. This is followed by a 5-hour soaking and a 72-hour fermentation, after which the coffee is dried on raised beds for 9–11 days until it reaches a moisture content of 10.5%. This process helps preserve the clean and delicate character of the final cup.
- Producer: Smallholder farmers from the Roricho, Bulga, and Solena regions, SNAP Specialty Coffee
- Processing station: Nensebo Refisa
- Elevation: 1,900–2,070 m above sea level