Ethiopia Arsi Werka washed
Varietal: Heirloom Blend
Region: Werka, Arsi, Ethiopia
The Cappuccino Kid says...
"Possessing a scent and flavor more reminiscent of a clean naturally processed coffee, this coffee exhibits hints of blueberries, green apple, and brown sugar, with a clean finish of jasmine florals. It boasts a balanced acidity of lemon and lime, coupled with a smooth, creamy texture. Notably, there's a prominent blueberry flavor note enhanced with a syrupy body, all enveloped in a distinctive essence reminiscent of fresh yogurt."
Within 8 hours of harvesting, cherries are depulped to prevent natural fermentation. The mucilage-covered coffee undergoes a 36 to 48-hour fermentation in water, varying with weather conditions. Following fermentation, the coffee is cleaned manually in water canals until the mucilage is completely removed. After thorough washing, the parchment coffee is dried on raised beds under parabolic shade for 5-7 days until the moisture content reaches 11 to 12%. Once fully dry, it is stored in nearby dry storage in parchment form until ready for final preparation at the dry mill.
The Nensebo Washing Station, located in the Werka village in West Arsi, is a private washing station owned by the Yonis Family, managed by Mr. Faysel A. Yonis and his brother Eskinder. Established in 2020, it's part of their 'Premium' facilities, chosen for favorable conditions like the region's characteristics and access to clean water. The coffee is supplied by the nearly 850 smallholder family farmers surrounding the Werka village that transport the coffee to Nensebo. Like other Yonis Family owned facilities, Nensebo focuas on high-quality cherry selection for exceptional cup complexity.
About Ethiopian Heirlooms Varietals
Ethiopia is the birthplace of all coffee and accounts for 10% of the country’s GDP. Ethiopia contains more coffee biodiversity than any other producing region with over 100 different and unique varietals now confirmed. Some estimates put the number of regional landraces in Ethiopia at over 10,000 varieties, many of which have not been individually cataloged. Also, coffee growers use hybrid varieties developed by JARC (Jimma Agricultural Research Centre). These varieties are more resistant to pests and often provide higher yields.
Unlike other producing countries however it is almost impossible to source single varietal coffee lots. In Ethiopia all lots, no matter which one of the indigenous varieties they are, are mixed together and graded based on quality under the watchful control of the ECX. As a result almost all Ethiopian coffees are blends of the many Ethiopian varieties, and referred to as 'Ethiopian Landrace' or "heirloom varietals"