TECHNICAL DETAILS
Origin: Ethiopia, Arusi ( exactly here)
Process: natural
Altitude: 2,100-2,300 meters above sea level
Varietal: Heirloom (local native)
Producer: small local producers
Harvest: 2022/23
Tasting notes: Peach jam, prune, vanilla
WHY WE LIKE IT
Nansebo has already become the most legendsary coffee at Hola. It has been with us since 2017, but this time with a natural process.
This coffee is an explosion of flavor in your mouth. Its enzymatic peach fragrance stands out, with notes of vanilla and prune.
It is delicate, sweet, with good body and medium/high acidity.
It is perfect to complement its companion: the washed Ethiopian Nansebo. Try both and you will see the difference between two coffees of identical origin but different processes. One (the washed) is a light, bubbly soda, and this one is a sweet, creamy drink.
RECIPE
It uses 15.5 grams of dose to extract 39 grams of final brew, in a time of 27 to 30 seconds.
Variables to take into account:
- Machine: KB90
- Mill: Mahlkonig E68S
- Baskets: VST 17gr
- Water: Pentair 75ppm
- Pressure : 7bar
For filter:
We use 20 grams of ground coffee and 320 grams of water at 93C. We make three pours. First 50 gr, we wait 30 seconds and make two pours of 135 grams in a total time of 3 minutes and 15 seconds.
Variables to take into account:
- METHOD: Kalita/V60
- MILL: EK43
- WATER: 55 ppm
HISTORY
Sidamo is the main coffee producing region of Ethiopia. Your coffee is so appreciated
in international markets that its export represents 60% of the foreign currency income to Ethiopia.
The Sidamo region is located in southern Ethiopia, 6 hours from the border with
Kenya. Its name comes from an ethnic group in the southeast of the country. These coffees grow under the shade of forest trees and are selected manually.
Heleanna Georgalis has been at the head of the company since 2008. She is immersed in the third wave of coffee, caring firsthand about the quality of the coffee she exports. She continues her father's legacy, and claims to be passionate about this
world where she herself can experiment in processes and have fun being able
check the results. In Ethiopia there are thousands of unexplored varieties and the
that they know each other remain intact, and this Heleanna emphasizes every time she talks about the subject.
This is a café unknown to many people and yet it is the largest area in Djimma. It is mostly a Forest coffee and Semi-Forest. Due to the altitude and dense shade, coffee grows slowly and at stable rates, there is no cyclical production but it is stable year after year. The potential in quality is enormous and it has great attributes 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 flavor of the area.
The process of this coffee is natural.
