Ethiopia Nensebo – Washed Sidamo Gr.1

In the hilly landscapes of the West Arsi Zone, within Ethiopia’s Oromia region, lies Nensebo, one of the most renowned coffee-growing districts in Sidamo. Here, amid native forests and fertile volcanic soils, coffee plants thrive in perfect harmony with nature. The rich biodiversity and high elevations — ranging from 1,800 to 2,400 masl — allow cherries to ripen slowly, developing density, complexity and remarkable sweetness.

Kasim Negeso is an emerging Arabica producer from Chiri Kebele, within Nensebo Woreda. Since 2017, he has cultivated a 17-hectare farm with a clear focus on quality and sustainability, and is currently planning the construction of his own washing station. His approach combines manual precision, shade-grown forest farming and a deep respect for local ecosystems.

The geography and climate of Nensebo make it ideal for Arabica coffee, with over 5,000 hectares dedicated to its cultivation. Forest systems and rich biodiversity contribute to distinctive cup profiles, yet the area also faces challenges due to rising temperatures and irregular rainfall. Recent studies emphasize the importance of climate-adaptation strategies to ensure sustainable yields and food security for farming families.

This microlot, Ethiopia Nensebo – Washed Sidamo Gr.1, is grown and harvested by Kasim Negeso and processed at the Getu Adola Washing Station, known for its precision and consistency. The washed process includes a 32–36-hour controlled fermentation in clean water tanks, followed by thorough washing and sun drying on raised beds for 10–14 days, with frequent hand-turning to guarantee even drying.

The result is a bright, clean and floral cup — the pure expression of Ethiopian highland coffee. The fragrance opens with white flowers, jasmine and cherry blossom, followed by sweet peach, clementine and mild lemon notes. Subtle hints of candied ginger and vanilla add depth and refinement.

On the palate, the coffee is delicate and syrupy, with a rich, complex acidity and balanced sweetness. Flavors of ripe peach, clementine and orange blossom honey intertwine with jasmine and soft vanilla tones.

As an espresso, the profile remains vibrant and balanced: a medium, juicy body, bright acidity, and layers of bergamot, ginger and peach, complemented by floral touches of jasmine and cherry blossom. The aftertaste is elegant and sweet, lingering with vanilla and cane sugar.

With a cupping score of 88.25, this washed Sidamo exemplifies clarity, precision and aromatic vibrancy. It embodies the essence of Ethiopian terroir — altitude, Heirloom genetics and artisanal processing in perfect synergy.

Best enjoyed through filter brewing (V60, Chemex, Kalita), where its floral brightness and silky texture shine, yet equally captivating as a light espresso, offering a sweet, luminous and refined cup.

Choosing Ethiopia Nensebo – Washed Sidamo Gr.1 means tasting the evolution of Ethiopian coffee: a bridge between tradition and innovation, shaped by passion, resilience and respect for the land.