Though not as well knows as Yirgacheffe, Nanesebo (also translated as Nensebo), is becoming more well recognized for it's unique characteristics in the world of Ethiopian specialty coffee, thanks in no small part to the popularity of offerings like this one from the Riripa washing station. 

Hundreds of small-hold farmers contributed to this lot.  As with most coffee produced in this part of Ethiopia, individuals will cultivate a small plot of coffee trees, typically planted with varieties that have been selected for success when growing in the dense forests in the area.  Once the coffee cherries become ripe, they are harvested by hand and then carried, on foot, to a nearby washing station to be processed.  

At the station, the coffee will be sorted and then depulped, separating the seed from the fruit. The seeds will be rinsed with water and then left to ferment underwater for 2-3 days.  Once the mucilage of the fruit breaks down completely, the seeds will be rinsed again before being put out to dry on raised beds. On the beds, the coffee will be carefully turned by hand for the better part of two weeks until completely dry. This labor intensive processing is a big part of why these coffees taste the way they do.

Riripa has sweet, citric acidity, with a momentary pop of flavor that resolves into a long-lasting sparkle in the finish. There's a floral quality too, especially noticeable when the coffee is still hot, similar to jasmine tea.  This is an elegant coffee, and we've tried to roast it in a way that allows for these nuances to come through while still tasting like a coffee that you'll recognize from Highwire.