ETHIOPIA
tutti frutti
∙ honeydew ∙ mango
Nefas is a great dry processed coffee that can be traced back to a single, awardwinning farm. It’s shade grown and has experienced a very careful processing resulting in an unusually clean cup. It comes from the Oromia region. Nefas consists of heirloom arabica varieties.
thiopian coffees are simply outstanding. On blind cuppings they are instantly recognisable because these coffees have a unique flavour. There are more than a hundred Heirloom arabica varieties ingenious to Ethiopia, which all grow in the wild. The distinctive taste of Ethiopian coffee is most probably due to the varied micro-climates of the country. Ethiopia’s coffee production is 396 thousand tons a year, 95% of which is produced by its 1.1 million small farms. The remaining 5% is grown by state and privately owned plantations, and their number is continuously growing. In most cases a coffee like this is nearly impossible to export from Ethiopia without selling into the Ethiopian Commodity Exchange (ECX), but this heirloom bean from Sidamo is actually traceable to a single farm, Nefas. The Nefas farm is located in the Sidama region, about 514 km from Ethiopia’s capital city Addis Ababa. They started to produce coffee in early 2000 and consists of 200 hectares planted with coffee trees. About 150−200 seasonal workers and about 50 permanent workers are employed during harvest time. The soil is predominantly loamy and the farm area is covered by a dense forest. All coffee is 100% shade grown. At the washing station, the washed coffees are pulped with an Agared machine which is a pulper without mucilage remover.
The coffee beans are fermented for about 35−48 hours in fermentation tanks, depending on the climate at that moment. There are 3 lagoons for waste water. In order to produce natural coffees, the ripe, red cherries are put on drying beds directly after picking. Subsequently, coffee is dried between 9 and 15 days on elevated beds. These coffees are turned on the beds more regularly than the wet processed ones as natural coffees are prone to mold. Luckily, the location is very open and breezy, which helps with homogenous drying of the cherries. The smell of the cherries is very fruity and reminiscent of raisins.This year, because of the heavy rains, the screen size of the coffees will be larger. It’s worth mentioning that the farm won the 1st place in the 2011 Taste of Harvest awards organized by the African Fine Coffees Association (AFCA).
... To achieve the best taste experience possible use soft water and freshly ground coffee. Let it rest for a week after roasting but consume it within one month. Enjoy! the Casino Mocca team
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photo by CCS
Nefas
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