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Dense, sweet and juicy, October’s Bean of the Month Ethiopia Chebi Nensebo is a chocolate-cherry treat!
It comes from the Sidamo region in the south of Ethiopia which is famous for its chocolate flavours and complex aromatics. This coffee delivers those chocolate flavours, alongside the red fruit sweetness which is a trademark of the sun drying process.
Freshly ground it smells like cherry ripe chocolate bars, and has notes of redcurrant, berries and pomegranate.
Unsure? See our grind guide below.
Free shipping on 1kg coffee & 60pk capsules OR $9.95 Australia-wide.
Once I perfected my espresso recipe for this bean I am really enjoying the full flavours of this coffee. I normally go for a darker roast but have done a finer grind and seem to be really extracting full flavour now. I really recommend this coffee bean.
This bean and blend is absolutely fantastic and has me wanting more.
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, Africa.
Region: Sidamo
Mill: Chebe Station
Town: Chebi, Nensebo
Varietals: JARC, local landraces
Process: natural
Altitude: 1,900 – 2,100m above seal level.
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:
Brewing in a coffee plunger or French Press
Method:
Some key tips:
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