ETHIOPIA CHEBI NENSEBO | October 2024

Dense, sweet and juicy, the Ethiopia Chebi Nensebo is a chocolate-cherry treat. 250 small lot producers have come together at the Chebe mill to naturally process their coffee harvest, laying the cherries out to in the sun and turning them until the fruit dries down like a sultana, infusing the coffee beans inside with their sweetness and flavour.

This has produced a coffee with aromatics of strawberry, cherry and chocolate and flavours of redcurrant, coffee cherry, pomegranate, and berries. These red fruits combine with the chocolate flavour Sidamo coffee is famous for, creating a profile which, is rich, dense and smooth.

COFFEE ORIGIN PROFILE

Country:  Ethiopia
Region: Sidamo
Mill: Chebe Station 
Town: Chebi, Nensebo
Varietals:  JARC, local landraces
Process:  natural
Altitude: 1900 – 2100 masl

Hailing from the Sidamo zone in the south of Ethiopia, Chebi Nensebo is the product of 250 small lot farmers working together to process their harvest at the Chebe mill. Each family has around 1.5 hectares of land and works the lot themselves.

This is in stark contrast to large plantations where acres are overseen by one manager, and the result is each tree receives individual care in its cultivation. This close attention, coupled with the high altitude and inherent complexity of Ethiopian coffee, creates a dense, sweet cherry with a smooth flavoured bean.

TASTING NOTES & CUPPING PROFILE

Aromas: strawberry, cherry, chocolate
Flavours: red berries, redcurrant, coffee cherry, pomegranate
Acidity: lime
Body: creamy
Aftertaste: milk chocolate
Cupping Score: 85/100

Chebi Nensebo is a naturally processed coffee, which means that after the ruby red coffee cherries are picked, they are spread out to dry in the sun where the fruit shrivels down to sultanas, infusing the coffee beans inside with their sweetness and flavour.

This effect is pronounced in the Chebi Nensebo, where notes of redcurrant, coffee cherry, pomegranate, and berries all belie the process undertaken at the Chebe milling station. These red fruits combine with the chocolate flavour Sidamo coffee is famous for, creating a flavour profile which is rich, dense and smooth.

BREW GUIDE

A creamy-bodied coffee like the Ethiopia Chebi Nensebo really sings when brewed using a full immersion method. For these Aeropress and Plunger recipes we’ve used a 17:1 ratio, which you can tweak to taste.

Brewing in an AeroPress:

• Coffee dose: approx. 12.5g
• Water dose & temperature: 200ml, 94ºC
• Brew Gear: AeroPress or AeroPress Go, with an AeroPress filter, and a cup to press into.
• Method: See our AeroPress Brew Guide here.

Brewing in a coffee plunger or French Press (6 cup)

• Coffee dose: 47g (about 6 tablespoons)
• Water dose & temperature: 750ml, 94ºC
• Brew Gear: For this we have used a 6-cup plunger. You can view our range of coffee plungers here.

Method:

• Add ground coffee to the plunger (we recommend a course grind of 6.2 for plunger brewing).
• Pour in 750ml of water at 96ºC, filling the plunger to just below the top Let the coffee brew for 4-5 minutes, then stir the top ‘crust’ layer to help all the coffee grounds sink to the bottom.
• Insert the plunger itself and gently press down.
• Pour and enjoy with friends.

Some key tips:

• Preheat your plunger with hot water before brewing.
• To avoid sediment in your cup, don’t plunge all the way to the bottom; stop about ¾ of the way down.
• If you struggle to push the plunger down, try pulling slightly upwards before continuing to push down.
• Pouring slowly also helps limit sediment in your cup.