Direct From Farm, Pure In Flavor
We source premium coffee beans directly from our farm in Ethiopia’s coffee-producing regions, focusing on global distribution.
We source premium coffee beans directly from our farm in Ethiopia’s coffee-producing regions, focusing on global distribution.
About Company
At Nensebo, we are dedicated to sharing the rich, distinctive flavors of our
coffee with the world. Nestled in fertile soil and blessed with an ideal climate, our farm produces beans known for their quality, mainly from it’s washing and drying station located in Oromia Region.
Phone :
Sidama Nensebo is one of the largest coffee producers and exporter in the oromia region , we located in west arsi nensebo , a region renowned for its rich soil, perfect altitude, and perfect climate for growing world-class coffee. We provide best quality coffee that processed over 10 stations
Strict quality control measures to ensure every bean meets the highest standards of taste and consistency
We value fair trade, transparency, and sustainability in every step of the process.
Seamless exports to clients across continents, bridging the gap between farmers and markets.
Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. … This experimental process yields unexpected and complex flavours, while also giving the producer great control over the sugars, temperature, pressure, pH and length of the ferment.
Coffee is naturally dried; coffee cherries are picked and spread out on to African drying beds after harvest with the coffee fruit and mucilage (that sticky layer just under the skin) still on the bean. The coffee processed naturally is known for their deeply sweet and fruity, full-bodied characteristics, reminiscent of a deep flavor. Once dried, the fruit and mucilage are then removed from around the coffee seed all at once. Common flavor profiles include blueberry, strawberry, and/or tropical sweetness and acidity.
During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The coffee is then fermented under water for 24-36 hours, depending on the weather conditions. During the process sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed. It’s then graded in washing channels in to two grades based on density, and then soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
