The processing of Refisa Coffee is a testament to precision and tradition, starting with pulping and pre-grading using a traditional Agaarde Discpulper. The cherries undergo a 48-hour wet fermentation process, enhancing their flavor and aroma, before being carefully washed and graded by density in water-filled channels. Afterward, the beans are soaked for an additional two hours to refine their purity. The drying process takes place over 10 days, with the beans carefully layered and sun-dried to perfection. The result is a cup of coffee that reflects the dedication, craftsmanship, and rich environmental factors of the Nensebo region, producing an exceptional brew that embodies the essence of its origin.
Sixpence Coffee
Ethiopia - Refisa - Espresso
$25.00
Country: Ethiopia.
Region: Nensebo.
Process: Washed.
Varietal: Kurume.
Altitude: 1800-1970M ASL.
What We're Tasting: Bright orange notes, and white stone fruits such as peach and apricots, with a light lemon acidity and a soft caramel richness in the finish.
Carefully roasted to be enjoyed as an espresso, double, single, or as long as you want it.
Refisa Coffee is produced at the Refisa Washing Station, located in the lush, high-altitude region of Nensebo in the West Arsi zone. Positioned between 1800 and 1970 meters above sea level, this coffee benefits from the area's fertile red soil and ideal growing conditions.
