Ethiopia Nensebo Refisa

Nearly 400 smallholder farmers deliver cherries to the Refisa washing station near the Bale Mountain forest (approx. 2 000 m altitude) :contentReference[oaicite:0]{index=0}.
Farms sit in semi-forest terrain with rich, red soil :contentReference[oaicite:1]{index=1}.
Average farm size is around 1–2 hectares, with 1 800–2 400 trees per hectare :contentReference[oaicite:2]{index=2}.
Each tree yields about 3 kg of cherries on average :contentReference[oaicite:3]{index=3}.
Refisa station is owned by SNAP Coffee Exporters and serves 389 active smallholder members :contentReference[oaicite:4]{index=4}.

The Village Coffee & Music sells this coffee roasted weekly, best consumed within four weeks of roast date :contentReference[oaicite:5]{index=5}.
Roast level appears tailored for filter brewing, as listed under the “Filter” category :contentReference[oaicite:6]{index=6}.
Tasting notes include honeymelon, plums, and orange-infused rooibos tea :contentReference[oaicite:7]{index=7}.
Descriptions point to a delicate, subtle roast profile that rewards cooling :contentReference[oaicite:8]{index=8}.
Elsewhere, similar lots are described as light to medium roast to highlight fruit and floral complexity :contentReference[oaicite:9]{index=9}.

Flavors include honeymelon and plums set over orange-infused rooibos tea base :contentReference[oaicite:10]{index=10}.
Other sources report notes of stone-fruit like apricot and plum, floral jasmine, and caramel sweetness :contentReference[oaicite:11]{index=11}.
Top Cup Roasters describes red raspberry compote, citrus peel, jasmine, cocoa powder, and incense-like notes :contentReference[oaicite:12]{index=12}.
Covoya lists tasting notes of lime, lemongrass, honey, and chocolate :contentReference[oaicite:13]{index=13}.
Ally Coffee mentions brown sugar, chocolate, lime, and a smooth, caramel-rich profile :contentReference[oaicite:14]{index=14}.

Processing is washed: hand-sorted cherries, pulped via Agaarde Discpulper, then graded by density :contentReference[oaicite:15]{index=15}.
Wet fermentation lasts up to 72 hours, followed by a 2-hour soak :contentReference[oaicite:16]{index=16}.
Coffee dries in 2 cm-thick layers for about 10 days, then hand-sorted for 2–4 hours :contentReference[oaicite:17]{index=17}.
Other accounts note flotation to remove underripe cherries before depulping, fermentation up to 3 days, and raised-bed drying for 9–11 days :contentReference[oaicite:18]{index=18}.
Covoya indicates 36–48 hours fermentation, drying on raised beds 5–7 days :contentReference[oaicite:19]{index=19}.

Species is Arabica, from Ethiopian heirloom varieties :contentReference[oaicite:20]{index=20}.
Specifically, cultivars include Welisho and Kurume :contentReference[oaicite:21]{index=21}.
Some reports also cite locally selected heirloom varietals or unnamed Ethiopian landraces :contentReference[oaicite:22]{index=22}.
Ally Coffee names varieties 74110 and 74112, bred by Jimma Agricultural Research Center :contentReference[oaicite:23]{index=23}.
The broad variety pool reflects Ethiopia’s rich coffee biodiversity :contentReference[oaicite:24]{index=24}.

Nearly 400 smallholder farmers benefit from participation in the washing station :contentReference[oaicite:25]{index=25}.
Farms are small, around 1–2 ha, encouraging community-scale cultivation :contentReference[oaicite:26]{index=26}.
Top Cup Roasters reports farmers receive at least 50 % above Fair Trade prices :contentReference[oaicite:27]{index=27}.
Organic cultivation is cited in some versions of this coffee, implying sustainable farming methods :contentReference[oaicite:28]{index=28}.
Refisa serves surrounding villages (Refisa, Roricho, Bulga, Riripa) and supports rural livelihoods across the zone :contentReference[oaicite:29]{index=29}.

Suggested for filter brewing at The Village Coffee & Music :contentReference[oaicite:30]{index=30}.
Top Cup Roasters recommends drip, French press, or pour-over :contentReference[oaicite:31]{index=31}.
Covoya sells Grade 2 washed and likely suggests standard filter equipment for clarity :contentReference[oaicite:32]{index=32}.
Mustoache Coffee Club’s description leans toward full-cup enjoyment, ideal for sharing :contentReference[oaicite:33]{index=33}.
Light to medium roast brings out fruity highlights; medium roast emphasizes cooked fruit and chocolate notes :contentReference[oaicite:34]{index=34}.

No formal awards found for this specific lot.
Hacea Coffee reports an SCA cupping score of 86.25 for a related natural-process Werka variant :contentReference[oaicite:35]{index=35}.
Moston references glowing user reviews but no official competition results :contentReference[oaicite:36]{index=36}.
Other sellers mention this as “Top Lot” or “Out of rotation,” but without numeric ranking :contentReference[oaicite:37]{index=37}.
Specialty grade (Grade 1/2) status is implied through quality descriptors :contentReference[oaicite:38]{index=38}.

Sold in craft paper bags with a plastic liner to preserve freshness :contentReference[oaicite:39]{index=39}.
Available sizes include 250 g, 340 g, 1 kg, and 2.5 kg bags :contentReference[oaicite:40]{index=40}.
Packaging encourages proper disposal of the inner plastic at local facilities :contentReference[oaicite:41]{index=41}.
Weekly roast and freshness messaging appear as part of the packaging story :contentReference[oaicite:42]{index=42}.
No branding imagery described beyond material and liner structure :contentReference[oaicite:43]{index=43}.

Starting price is € 10,75 for a small 250 g bag :contentReference[oaicite:44]{index=44}.
Medium (340 g), large (1 kg), and big bag (2.5 kg) sizes also offered :contentReference[oaicite:45]{index=45}.
Supplied by Nordic Approach via The Village Coffee & Music :contentReference[oaicite:46]{index=46}.
Some other shops list similar coffee from $14–16 per 12 oz (≈340 g) :contentReference[oaicite:47]{index=47}.
Specialty green-bean buyers use 60 kg bags with GrainPro packaging; these come and go via roastery importers :contentReference[oaicite:48]{index=48}.

Een mooie introductie tot deze unieke koffie. Einde.