Nensebo
The Coffee
Nensebo is a privately-owned washing station located in Ethiopia’s renowned coffee zone, Sidamo, more precisely West Arsi locality.
The majority of farmers grow organically on tiny plots of land, which average just 2–5 hectares in size. Coffee is their main cash crop alongside food crops such as corn, grain and bananas, under the shade of native Birbira, Wanza, and Acacia trees. We've been contracting from this station consistently for a number of years as the quality continues to develop.
As of 2018, our supplier, Testi, launched a quality improvement project at each of the 10 washing stations that they own and operate. Their Premium Cherry Selection Project ensures that best practices are used for growing, harvesting and processing the coffee cherry. Not only does that enable them to pay out farmer premiums year after year, but also, with the support of importing partners, develop social projects.
The Farmer
Washing station: Nensebo
Station manager: Kedir Gobena
Founded: 2018
Altitude: 1800-2050 masl
Zone: Sidamo/West Arsi
Region: Nensebo
Village: Werka
Number of farms: 750
Geolocation coordinates: 39*8’54’’ E 6*37’35’’ N
Vegetation: Semi-forest and garden
Avg farm size: 1 - 4 Ha
Soil type: Rich and fertile red soil
Trees per hectare: 1800-2400
Cherry yield per tree on average: 4 kgs
Average selling price of farmers per kilo of cherries in 2019/2020 harvest: 23birr
Average selling price of farmers per kilo of cherries in 2020/2021 harvest: 30birr
Average selling price of farmers per kilo of cherries in 2021/2022 harvest: 58birr
Processing
Post-Harvest Processing - Washed
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Pulping and pre-grading
The cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.
Fermentation
Wet fermentation for 48-72 hours
Washing and grading in channels
Coffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.
Soaked under clean water
After fermentation, soaking takes place for 2 hours
Drying and handsorting
Coffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours.
Post-Harvest Processing - Natural
Harvest and cherry selection
Cherries are collected manually and hand sorted later.
Sorting and pre-sorting
The cherries will then be moved to the drying beds. Underripe and defective cherries will be sorted out by hand during the first days.
Fermentation
When producing naturals the level of fermentation will be determined by the thickness and layer during the first days of drying in combination with temperature. Fermentation is slower at higher altitudes as temperatures are generally lower.
Drying and handsorting
The cherries are dried in a relatively thin layer at about 3-4 cm the first days. They will build up the layers to 6-10 cm after a few days. The coffees are moved frequently and they will be covered during the hottest hours of the day to protect the cherries from intense sunlight, then again at night to protect against humidity. This will also help improve quality as the coffee is rested and the drying more homogeneous. Drying naturals at these altitudes can take up to 20 days.
