Worka Nensebo – Ethiopia – Washed

Additional information

Spain (Mainland), Balearic Islands & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

A Young Coffee with an Ancient History

In the heart of Ethiopia, where mountains and forests blend into landscapes of unparalleled beauty, lies the Worka washing station, right on the border between the West-Arsi and Sidamo zones. For many years, coffees from the West-Arsi region were sold under the Sidamo denomination, one of the most recognized names in the specialty coffee world. However, in 2017, the Ethiopian Commodity Exchange (ECX) granted West-Arsi its own designation of origin, making it the youngest coffee-producing zone in Ethiopia.

Despite its youth in terms of official recognition, West-Arsi coffees have consistently proven to meet the highest standards. Year after year, lots from this region have received outstanding scores, ranking among the best coffees in the country. Their exceptional quality results from a unique combination of geographical factors and traditional farming practices that have been perfected over generations.

Nensebo: A Land of Coffee and Nature

Within the West-Arsi region, the Nensebo district is a privileged enclave for coffee cultivation. Over 70% of the territory is covered by hills and mountains, while approximately a quarter of the land is arable. Additionally, more than half of the region is composed of dense forests, creating an ideal ecosystem for specialty coffee production.

Farmers in Nensebo have cultivated coffee as a key economic product for years, often alongside local crops such as teff, enset (known as false banana), and wheat. The coexistence of these crops with coffee contributes to soil biodiversity and a more sustainable growing environment. Furthermore, native trees in the region, such as acacia and wanza (Cordia Africana), provide natural shade for the coffee plants, allowing the cherries to mature slowly.

Altitude and Complexity in the Cup

Nensebo coffee is grown at altitudes ranging from 1,900 to 2,050 meters above sea level. These high-altitude conditions slow down the ripening process of the cherries, allowing for a higher accumulation of sugars within the beans. As a result, the coffee from this region is characterized by its high density and unmatched complexity of flavors.

The cup profiles of Nensebo coffees often feature floral notes, citrus fruits, and a vibrant acidity—characteristics that have captivated the palates of the most discerning tasters. This level of quality and uniqueness has positioned Nensebo as an emerging origin within the specialty coffee scene, attracting the attention of roasters and coffee enthusiasts worldwide.

A Coffee with History and a Future

Although West-Arsi and Nensebo are still relatively new names in the global specialty coffee market, the coffee-growing tradition in these lands is centuries old. The combination of fertile soils, high altitude, and a farming community committed to quality has allowed this coffee to stand among the best in Ethiopia.

As more people discover and appreciate the coffees from this region, Nensebo’s future looks promising. Its recognition as its own denomination of origin has not only provided producers with a unique identity within the coffee world but has also opened new opportunities to showcase Ethiopia’s coffee richness and diversity in its fullest expression.

In every cup of Nensebo coffee, the story of a region unfolds—one that, although young in terms of recognition, has been a cradle of extraordinary flavors for generations. A coffee with a past, a present, and a bright future ahead.

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This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)