MEET THE PRODUCER | You probably know Negussee Debela by now: he's the computer-guru-turned-coffee-producer who has been making all kinds of waves throughout the specialty coffee community in Ethiopia for nearly two decades. We've featured Negussee and his export company, SNAP Specialty Coffee, on our menu regularly over the years, and you've likely come to know and love many of the coffees being produced by the washing stations with which they partner, like Riripa, Danche, and Worka Chelbesa.

This release hails from the Refisa Washing Station, which represents 588 smallholder coffee farms and is located in the heart of the Nensebo district in the region of West Arsi. As far as coffee-growing regions in Ethiopia go, West Arsi is something of a newcomer. The Refisa Washing Station is helping this region make a name for itself in the world of specialty coffee, rolling out Cup of Excellence contenders year after year.

TRUST THE PROCESS | After being picked at peak ripeness and delivered to the wet mill, coffee cherries are floated to remove defects before being washed and soaked for five hours. The washed beans are then left to ferment for 72 hours. Finally, they are spread out to dry on raised beds for 9–11 days, until optimal moisture content is achieved. 

TAKE A SIP | Fresh, sweet, and floral, this coffee exemplifies so much of what we love about Ethiopian-grown beans. Stone fruit, like fresh cherries, is complemented by sweet citrus notes, making us long for warmer temperatures and longer days. A lingering, floral sweetness like wildflower honey stays with you long after you’ve taken your last sip.

Origin | Nensebo, West Arsi, Oromia, Ethiopia

Producer | Neguesse Debela (owner of SNAP) working with farmers in the communities of Refisa, Roricho, Bulga, and Solena

Washing Station | Refisa Washing Station

Process | Washed

Variety | Wolisho & Kurume

Elevation | 1900–2070 MASL