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La Cabra, Aarhus

Nansebo Natural - Ethiopia (250g)

Regular price €17,00 EUR
Regular price Sale price €17,00 EUR
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Here on the edge of the Harenna forest we find very high altitude, with coffee able to grow at up to 2300 masl due to the protection the forest provides. This leads to conditions that are perfect for growing high quality Arabica coffees, with cool temperatures and especially cool nights leading to slow cherry maturation and very dense seeds. This natural process lot is showcasing some of the work that has been going on in Ethiopia in recent years, aiming for clean and ripe natural coffees, with much less of the hay-like ‘funk’ than previously. Here this is reminiscent of soft and ripe berries.

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. 

It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

  • Origin: Ethiopia 
  • Process: Natural
  • Variety: Heirloom
  • Tasting notes: Rich & soft berry-like acidity