COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 6

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

COFFEE SUBSCRIPTION BUILDER

step 1
step 2
step 3
step 4
step 5
step 5

SELECT HOW MANY BAGS OF EACH TYPE BELOW.

Filter

Ethiopia, Nensebo Refisa

peach, raspberry, floral
COFFEE FACTS
  • HARVEST: November/December, 2019
  • LOCATION: West Arsi Zone, Nensebo District, Refisa Kebele
  • ELEVATION: 1900m-2050m
  • PROCESS: Washed by Fermentation
  • VARIETY: Wolisho
  • STORAGE: Green coffee frozen to preserve freshness
FILTER BREWING PARAMETERS
  • Water-to-Coffee Ratio, Drip: 17.5 : 1
  • Water-to-Coffee Ratio, French Press: 16 : 1
  • Water Temperature: 95.6°C / 204°F
BREWING WATER SPECIFICATION
  • Total Dissolved Solids (TDS): 20 ppm
  • Bicarbonate (HCO3): 18 ppm or less (most important)
  • Calcium (Ca): 5 ppm
  • Magnesium (Mg): 2 ppm
  • Sodium (Na): 2 ppm

This coffee is from a private coffee washing station in the Refisa Kebele (neibourhood) of the Nensebo district in the West Arsi zone of Southern Ethiopia. Nensebo is just inside West Arsi tucked right up against the western border with the Guji zone. I’ve been tracking coffees from this area on my trips to Ethiopia over the last few years. Coffees from the districts of Chire and Nensebo (also spelled “Nansebo”), in particular, have both been very exciting.

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