Nansebo Worka comes to us from the Nansebo Worka district in the Arsi Zone of the Sidamo Region of Ethiopia. Situated just north of the Bale Mountains, the high elevation here allows the coffee cherries to take their time ripening; soaking up the sun, nutritious soil and exceptional climate. Due to these factors, Sidamo produces more washed coffee than any
other region in Ethiopia and has built a long-standing reputation for quality. Coffee is a firmly established way of life here. After harvesting, local producers deliver cherries to the Mendoyu Green Wetmill in Arsi for careful sorting and pulping before 1-2 days of fermentation. Parchment coffee is then thoroughly washed and graded before being dried in the sun on raised beds until the ideal moisture level has been reached. Throughout the drying process, parchment needs
to be raked and turned periodically to ensure consistent drying. Coffee is often covered during the hottest points of the day to protect it from the scorching sun and at nighttime to protect
it from rainfall and unregulated moisture. Once the coffee has dried it is then transported
to Addis Ababa for dry-milling, grading, and another round of intensive sorting before being prepped for export to our roasting facility in Oakland. This is our first year offering coffees from Nansebo Worka and we’re lucky to have found this lot. Adding to the complexity of the overall blend, Nansebo brings notes of fig and a delicate floral quality that we love so much in this season’s espresso. Cabañas is from Santa Ana, a municipality in the Honduran department of La Paz. This region is most noted for its soaring altitudes and cooler yearly temperatures. The high mountains and lower temperatures allow coffee cherries to mature slowly and develop
a more increased complexity. In early 2019 our green buying team spent a week in Honduras working with our friend Benjamin Paz at San Vicente Mill. He introduced us to the producers who contributed to this regional lot and the base note of our new O1 offering. For the 20 producers who contributed to this lot, harvest typically begins around December and runs through the early months of spring. During harvest, coffee cherry is de-pulped and fermented less than 24 hours after being hand-picked from the plant. After fermentation, coffee is then washed and moved on to African-style raised beds to dry for roughly 15 days. Once parchment has reached an ideal moisture content, it is moved to San Vicente Mill for final processing and exportation. This is our first year working with this group of producers and we’re looking forward to continuing
to grow our relationship with them and the San Vicente Mill. San Lorenzo was directly sourced through our partnership with a young Colombian entrepreneur, Valentina Duque, owner and operator of Siruma Coffee Labs, which is one of our most robust sourcing partners. San Lorenzo is a regional blend from the indigenous reserve of San Lorenzo, located in the municipality of Riosucio department of Caldas, Colombia. Blessed with rich volcanic soil, consistently warm temperatures and rain throughout the year, conditions here are better for coffee cultivation than anywhere else in Colombia. Neighboring departments Risaralda and Quindio also reap the benefits of these conditions, so it is no surprise that this region of Colombia is often referred
to as the Coffee Triangle. Our regional lot, San Lorenzo is fully washed and was fermented for upwards of 14 hours. In Caldas, sunshine is easy to come by, so coffee is dried in the sun for 8-12 days. Most farmers who contributed to this beautiful lot process their coffee on their own farms and bring dry parchment to a centralized cooperative mill, Alto Occidente De Caldas, for final processing prior to export. The Alto Occidente De Caldas cooperative works with farmers to help develop their production techniques and process their coffees. In addition, cooperatives such as Alto Occidente De Caldas help farmers connect with organizations, such as Siruma, who help producers connect directly with buyers like Coffee Manufactory. We’ve worked with Valentina and her partners over the last three years and we’re thrilled to incorporate San Lorenzo for the first time as part of our O1 Espresso Blend. Our new 01 celebrates the work of three groups of farmers from three distinct regions throughout Latin America and Ethiopia. As much as we enjoy celebrating the individual efforts of farmers representing different farms,
it’s worth noting that regional blends play a very important role in communities throughout the coffee growing world. Strengthening individual quality through collaboration and teamwork makes each of these coffees a showcase of these combined efforts.
All three of these coffees were sourced directly with the help of our friends at Falcon Coffee Importers. Their commitment to quality and transparency mirror our goals and we are grateful to work with them. Thanks to the efforts of many, we have landed on an approachable O1 blend that is lively with notes of fig, dark chocolate and caramel. It is balanced, bright, and great both alone or coupled with your choice of milk. Try it with almond milk, seriously, it’s delicious!