COFFEE SUBSCRIPTION BUILDER

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step 2
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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.

Espresso

Ethiopia, Nensebo Refisa

peach, blackberry, sugar cookie
Weight
COFFEE FACTS
  • HARVEST: November/December, 2019
  • LOCATION: West Arsi Zone, Nensebo District, Refisa Kebele
  • ELEVATION: 1900m-2050m
  • VARIETY: Wolisho
  • PROCESS: Washed by Fermentation
  • STORAGE: Green coffee frozen to preserve freshness
ESPRESSO BREWING PARAMETERS
  • Input Dry Coffee: 19.3g
  • Output Espresso Liquid: 40g
  • Time from Pump Start: 32sec.
  • Group Head Pressure: 125 psi
  • Group Head Temperature: 94°C/201°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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