From the Roastery
Ethiopia Sidama Refisa
Once a month, members of the Roastmaster’s Select Coffee Club have the opportunity to sample unique micro-lot coffees from around the world. “What is a micro lot,” you ask? Read up on how we source the beans and what happens when they reach our roastery.
Following the harvest cycle, Roastmaster’s Club Members have exclusive access to these one-of-a-kind coffees at their peak freshness, and now it’s your turn!
Where it’s Grown
Refisa washing station is located in Nensebo woreda, Sidama, in the Oromia region of Ethiopia. The region has a distinguished reputation for producing some of the most sought-after and characterful coffees in the world. The combination of high altitude, plentiful sunshine, unique – indigenous heirloom – varieties and an abundance of local knowledge all contribute to a cup profile characterized by clean, citric acidity, sweet chocolate notes, and floral notes.
This coffee is fully washed at a central washing station. Farmers deliver their ripe cherries to the washing station where they are carefully sorted and floated to select only the highest quality for processing. The cherries are pulped and then fermented in water for 36-48 hours depending on ambient conditions. The coffee is then thoroughly washed in clean water grading channels, after which it is dried in the sun on raised African beds for 12-15 days, or until the optimum moisture content has been reached. In the daytime the parchment needs to be raked and turned periodically to ensure a consistent drying process. The coffee is also covered between 12pm and 3pm to protect it from the hot sun, and at night time to protect it from rainfall and moisture.
: Fully Washed
Family Farm: Refisa Wet Mill
Varietal: Local Landraces