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ETHIOPIA: NENSEBO
Tastes Like: BLUEBERRY PARFAIT, DARK CHOCOLATE + BROWN SUGAR
MEDIUM ROAST
12OZ / 340G BAGS
Region: Nensebo
Farmer: Mr. Tekleye Bogale
Varietal: Heirloom Ethiopian varieties
Altitude: 1700 - 2200 m.a.s.l
Processing: Natural
WATCH SAM AND BRUCE TALK ABOUT THIS COFFEE
ABOUT NATURAL COFFEE:
Natural coffees are typically delivered the day they are harvested, and are first sorted for ripeness and quality before being rinsed clean of dirt. Then they are spread on raised drying beds or tables, where they will be rotated constantly throughout the course of drying. Drying can take an average of 8–25 days, depending on the weather.
Our precision medium roasting technique allows us to bring out the naturally sweet blueberry parfait, dark chocolate and brown sugar notes inherent in naturally processed heirloom varietals.
WATCH OUR IMPORTER SHOW THE WHOLE NATURAL PROCESS
ABOUT THE SINGLE FARMER PROJECT:
The Single Farmer Project is the result of an effort to support Ethiopian producers with a marketplace for farm-traceable coffees. Back in 2012, during a turbulent time in Ethiopia's coffee exporting history, our importer worked with an established cooperative to export some of the first ever truly “Farm Traceable” lots from Ethiopia.
This was the first time a roaster could highlight the individual farmer for their Ethiopian Coffee. It was the start of an incredible project and truly began the movement for traceability in Ethiopia as we see more often today.
ABOUT ETHIOPIAN COFFEE
Unlike most coffee-growing countries, the coffee plant originated here, not introduced through settlement. Instead, growing, processing, and drinking coffee is part of everyday life and has been for centuries.
There is 99% more genetic material in Ethiopia’s coffee alone than in the entire rest of the world; the result is a coffee lover’s dream. No coffees are spoken of with the reverence or romance that Ethiopian coffees are.
Coffee is still commonly enjoyed as part of a ceremonial preparation, a gathering of family and friends. The senior-most woman of the household will roast the coffee in a pan and grind it fresh before brewing. The process takes about an hour from start to finish and is considered a regular show of hospitality.
Honour this tradition and invite your friends and family to enjoy a cup of Ethiopian coffee today.
In this video, Joey takes a modern approach to this age-old tradition by cold brewing SJCB's newest single-origin Ethiopian coffee and sharing it with her co-workers.
After some trial and error, Joey came up with this fantastic recipe:
- 100g of coffee, 700ml of filtered water (1:7 ratio)
- Grind size: Setting 20 on Malkonig x54 (finer than usual cold brew recipes)
- Brew for 18 hours
- Share with friends!
Let us know if you try this recipe or have another idea of how to enjoy this roast; we'd love your thoughts.
