An elegant coffee that builds on purity and delicacy. That's exactly how you could describethe new washedEthiopia from the Refisa station, roasted by Oh My Bean. The resulting espresso offers a floral hint of jasmine and black tea in the cup, followed by juicy peaches and a delicate citrus freshness. The sweetness is honey-like with a slight caramel note, and the body is delicate but pleasantly rounded, giving the whole a very clean, aromatic, and balanced finish.
The Refisa station is located in the village of Refisa in the Nensebo area of West Arsi, at an altitude of around 1 , 900 meters above sea level. It was founded in 2014 and is operated by METAD, a family business owned by Amania Adinewa, who decided to continue his family's coffee tradition after many years. Refisa processes cherries from more than 600 small farmers whose farms are scattered across the surrounding hills, mostly in the shade of native trees. Thanks to its consistent approach and infrastructure, it is one of the most trusted washing stations in the region and plays an important role in putting Nensebo on the map of specialty coffee.
In the washed method, the cherries first pass through a puller, which removes the skin and pulp. The remaining green beans with pulp residue are then fermented for several hours to make it easier to separate the remaining pulp. After fermentation, the beans are washed with water to remove any remaining sugar. The coffee is then dried in the sun on concrete slabs or raised beds. In some cases, mechanical dryers are used if outdoor conditions are not suitable. The resulting coffee processed by this method has a cleaner taste, higher acidity, and distinct fruity notes.
- Altitude: 1,800–2,000 mabove sea level.