TECHNICAL DETAILS
Origin: Ethiopia, Arusi (exactly here)
Process: Washed
Altitude: 2.100-2.300 m above sea level
Varietal: Heirloom
Producer: Moplaco
Harvest: 2022/23
Taste notes: Jazmin, lime, orange, milk chocolate
WHY WE LIKE IT
Nansebo has been a Hola classic since 2017 and, like every year, it's back. This coffee is an explosion of flavour in the mouth. From the first sip the orange takes centre stage and doesn't leave. The freshness of this coffee is similar to what we find in an afternoon enjoying a refreshment in the neighbourhood: bubbly and sweet.
RECIPE
Uses 18 grams of dosage to extract 45 grams of final brew in a cup in 26 to 28 seconds.
Variables to take into account:
- TEMPERATURE: 92,5 C
- PRESSURE: 8.5 Bars
- MACHINE: La Marzocco Linea PB
- GRINDER: Mythos 1
- WATER: 55 ppm
For filter:
We use 20 grams of ground coffee and 320 grams of final water at 93C. We make three pours. The first one of 50 grams, we wait 30 seconds and we make two pours of 135 grams in a total time of 3 and a half minutes.
Variables to be taken into account:
- METHOD: Kalita/V60
- GRINDER: EK43
- WATER: 55 ppm
STORY BEHIND THIS COFFEE
Sidamo is Ethiopia's main coffee-producing region. Its coffee is so highly valued
in international markets that its export accounts for 60% of Ethiopia's foreign exchange earnings.
The Sidamo region is located in the south of Ethiopia, 6 hours from the border with Kenya. It is named after an ethnic group from the south-east of the country. These coffees grow under the shade of forest trees and are hand-picked.
At the helm of the company since 2008, Heleanna Georgalis is immersed in the third wave of coffee and cares first and foremost about the quality of the coffee she exports. She continues her father's legacy, and claims to have a passion for this world where she can experiment in processes and have fun to see the results.
the results. In Ethiopia there are thousands of unexplored varieties and the ones that are known are still intact.
Heleanna emphasises this every time she talks about it. This is a coffee unknown to many people and yet it is the largest area of Djimma. It is mostly Forest coffee and Semi-Forest. Due to the altitude and dense shade the coffee grows slowly and at steady rates, there is no cyclical production but it is stable year after year. The potential in quality is enormous and has great attributes that are not found elsewhere.
VARIETY AND PROCESS
Heirloom is a generic name meaning "ancient root". In Ethiopia there are thousands of unexplored varieties growing wild in the terroir. The variety is named after the area in which it grows and comprises the characteristic taste of the area.
The process for this coffee is washed. Once the cherries are picked, the beans are pulped, fermented and sun-dried inside the parchment.
