Ethiopia West Arsi Refisa Gr1

Flavor Profile

Upfront: Bright orange, mandarin, peach, and apricot notes

Body: Lingering lemon acidity

Finish: Long, sweet caramel and coffee blossom notes

Perfect for filter or pour over and great for espresso varieties

This coffee is set to 7/10 on the intensity dial. 

The journey of Refisa Coffee begins with meticulous cherry selection, as each cherry is manually collected and subsequently hand-sorted. The predominant cultivars utilised are Welisho and Kurume, renowned for their exceptional quality and flavour profile. The cherries undergo pulping and pre-grading using a traditional Agaarde Discpulper, where the removal of skin and fruit pulp takes place before the parchment is graded based on density, distinguishing it as either 1st or 2nd quality.

Following pulping and pre-grading, the cherries embark on a wet fermentation process lasting 48 hours, enhancing their flavour and aroma. Washing and grading occur in water-filled channels, where the coffee beans are carefully separated based on density.

To further refine the beans, they are soaked under clean water for an additional 2 hours, ensuring optimal purity and flavour development. The next stage involves the drying process, during which the coffee is meticulously piled in 2-centimeter-high layers. Over a period of 10 days, under the gentle caress of the sun’s rays, the beans dry naturally, gradually transforming into their delectable form.

The culmination of this intricate journey is Refisa Coffee, a brew that encapsulates the dedication and expertise of the farmers and craftsmen involved. From the nutrient-rich soil to the meticulous processing methods, every step is carefully orchestrated to bring forth a coffee that exudes excellence and captures the essence of the Nensebo region.