This lot is made up of coffees grown in the local village of Werka, which is located in the Nensebo in Ethiopia’s West Arsi Zone. The coffee was processed using the natural method at Aash washing station, one of ten owned and managed by Testi Coffee, a family-owned company founded by Mr Faysel A. Yonis.
During harvest, freshly picked coffee cherry is delivered daily by about 750 local coffee growers, before being processed under the watchful eye of operations manager, Biniam Tadesse. The majority of the families who contributed to this lot farm organically on tiny plots of land, which average just 2–5 hectares in size.
This coffee is made up of local landrace variety Wolisho. Sidama is home to many landrace varieties that were originally selected from the forest and have been propagated successfully for decades. There are five popular varieties that are named after indigenous trees in the area; Bedessa, Kudhumi, Mique, Sawe and Wolisho. There is little documentation on the history of these varieties, and it is hard to know if they represent a single plant or a wider group of varieties; however, it is widely accepted that they play a major role in the quality and floral flavour profile of the coffee from this region
This coffee is processed using the natural method; a complex process requiring a high level of attention to detail in order to be done well. Ethiopian coffee has been processed this way by generations of farmers who have mastered the art of the natural method through centuries of tradition and experience.
REGION: NENSEBO, WEST ARSI
ELEVATION: 1950 - 2100
CUP: BERRY, MILK CHOCOLATE & ALMONDS