Nansebo posseses a peach nectar flavor which accurately defines body as well. Sweet stone fruit notes, orange, tart apricot, and bittersweet fruit skins. A complex Sidama that I can't decide whether I like it better as coffee or espresso! City to Full City. Good for espresso.
This lot comes from the Nansebo region, Sidama, and from a private coffee collection site and processing facility that holds the same name. This area of the Oromia zone is south of Yirga Cheffe town, but has similar coffee growing altitudes of 1800 to 2000 meters. Several hundred farmers in this area sell coffee to this station, and the local competition for coffee means prices to the farmer are very good. Sidamas are generally less expensive than the coffees from neighboring Yirga Cheffe, but we paid the same price for this lot as our Grade 1 Yirgs. They use a traditional disc pulper to remove the coffee cherry fruit skins, then use a very long 72 hour under-water, and fermentation to break down the mucilage layer of the fruit. The coffee is vigorously agitated in the fermentation tank with wooden paddles to work the mucilage off, then washed to a soaking tank for a clean water overnight bath. Finally it is taken to the raised beds for drying. It's the classic coffee processing method in Sidama and Yirga Cheffe zones, and one that develops very sweet and clean coffees.
Nansebo has an herbal sweetness like rue, backed with a flavor of white honey in City/City+ roasting that makes for a deliciously sweet Ethiopian cup. Clove spice hints mark the dry fragrance, along with perfumed orange smells in our light roasts. The wet aroma has a canned peach scent that culminates in a likeness of peach pie with graham cracker crust. As a brewed coffee, Nansebo pushes a deep level of honey sweetness at a wide range of roasts, City and City+ roasts striking a nice level of balance between fruited sweetness and a orange-like brightness. The cooling cup offers glimpses of stone fruit and citrus notes too, tart apricot, nectarine, and a slightly underripe orange flavor register. There's a contrasting, pleasant bittering sensation too that reminds me of peach skins too, sweet-to-tart flavors rounding out the long finish. Full City roast bear some darker fruited notes, plum and prune juice, but in low volume comparatively to core bittersweetness of honey-backed cocoa powder. Acidity is more muted at Full City too, and I found ours to make incredible single origin espresso. Espresso shots have focuesed fruited notes, blueberry and dark chocolate, tenedam spice, fresh coriander, and a nice citrus zing.