Ethiopia NENSEBO RIRIPA

Ethiopia NENSEBO RIRIPA is naturally processed, which gives this coffee a special depth and plenty of body. It has distinct notes of ripe tropical and red fruits, accompanied by delicate floral and tea notes. Very aromatic!

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Hikofi Mini Coffee Guide

Mini coffee info guide: What to pay attention to in order to drink better coffee?

Freshly roasted and ground coffee
Use coffee that has not been roasted more than 6 months ago. For maximum flavor and aroma, grind it just before preparation.

Storage
Store the coffee in a room that does not exceed 22°C. It is mainly damaged by heat and light. You can also store coffee in the freezer. Coffee's enemy is oxygen, so always squeeze the air out of the bag before closing.

Grinding
Different preparations require different grinds. Turkish coffee needs the finest, followed by espresso and cafeteria. For filter coffee, we need coarser ground coffee. The coarsest grinding is for the French press.

Water
We recommend using filtered water. The taste of the coffee will be better, and you will also protect your devices from limescale.

Temperature
Coffee is sensitive to temperature. In all preparations, it should not exceed 94-95°C. For cold brew coffee, use cold water, to which you can also add ice cubes.

Cleanliness
Regularly clean your coffee machines and accessories, including the grinder and water heater. Limescale affects the taste of water and consequently coffee.

Ethiopia NENSEBO RIRIPA It is a coffee with complex flavors with sweet flavors of ripe fruit.

REGION: Western Arsi

FARM/MILL: Nensebo

PROCESS: Natural

HEIGHT: 1900-2000 masl

TRADING: November-January

TYPE: Wolisho, Dega

EVALUATION: 88

FLAVOR PROFILE: Oolong tea, Verbena, Red fruits, Tropical fruits, Yogurt

You can order coffee beans or ground.

The art of coffee cultivation

Ripe coffee cherries are picked and sorted by hand. After harvesting, the coffee is sorted according to the maturity of the bean. The next step is wet fermentation for 72 hours. Coffee cherries are washed and re-sorted according to density, lighter cherries float on the surface and are removed. Cherries are dried for 14 days, with regular turning every 2-4 hours. After drying, the coffee is packed in jute bags and left to stand in a large warehouse for 1-2 months. The last step is pitting from the cherries, in which the coffee remains practically until the moment it is prepared for transport.

Description of the region and the coffee grower

Western Arsi is part of the famous Sidama coffee region. Our coffee comes from Nensebo, where we find many small coffee farms. The word Diima in the Oromiffa language means intensity, fruit candy, purple flowers and tropical fruits and actually describes the flavor profile of coffees from this region. This coffee has organic certificate!

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