Description

In the heart of Ethiopia’s Oromia region, within the West Arsi Zone, lies Nensebo Woreda – a land of forests, volcanic hills and high-altitude Arabica. At 1,800–2,400 masl, Heirloom varieties grow naturally in native forest systems that promote biodiversity and slow cherry ripening.

Kasim Negeso, an emerging producer from Chiri Kebele, manages a 17-hectare farm founded in 2017. He is part of a new generation of farmers combining sustainability, precision and deep respect for the land. His plan to build his own washing station will allow complete control over processing and quality.

Nensebo’s unique microclimate and volcanic soils produce exceptional coffees, though the area faces climate challenges such as rising temperatures and irregular rainfall. Local producers are developing climate-resilient strategies to protect soil health and sustain production for future generations.

After selective hand-picking, cherries are sun-dried whole for 10–15 days on raised beds at the Getu Adola Milling Station, turned frequently for even drying. This traditional natural process enhances sweetness and develops a rich, juicy texture in the cup.

Fragrance is intense and tropical: pineapple, passion fruit, strawberry and sweet flowers, with hints of blackberry and honey. On the palate, the body is full and syrupy, with complex yet balanced acidity and lingering sweetness of vanilla and cane sugar.

As an espresso, it is fruity and velvety, showing layers of maracuja, orange peel, kiwi and berries, finishing long and floral.

With an SCA score of 89.00, this Natural Sidamo Gr.1 represents the pinnacle of Ethiopian craftsmanship – a cup that unites tradition, biodiversity and innovation in perfect balance.

Product Details