Raro Nensebo - Anaerobic Natural

Regular price $20.00

ROAST | LIGHT

ORIGIN | URAGA, GUJI, OROMIA, ETHIOPIA

NOTES | RED GRAPE, MELON, BLACK RASPBERRY, RED SANGRIA

We are excited to release our first coffee of the year from the Guji zone of Ethiopia. The processing and production of this coffee are overseen by an industry leader and pioneer in the sustainability sector of coffee production in Ethiopia. Ture Waji is the owner of Sookoo Coffee which operates the Raro Nansebo washing station in Uraga, Ethiopia. Ture grew up in this region of Ethiopia and has been processing and exporting coffee through Sookoo since he started the company in 2018. His values for coffee production and sourcing are quality, traceability, and sustainability, and we get to partner with him by roasting his first Anaerobic Natural lot. 

We are beginning to see interesting trends of innovation in Central and South America making their way back towards the birthplace of coffee - Ethiopia. The incorporation of anaerobic fermentation for coffee is an example of the trend. While the Raro Nansebo washing station has offered naturally processed coffees since its inception, the 2020/ 2021 harvest represents the first year experimenting with an initial anaerobic fermentation before the coffee is sundried. 

The impact of this fermentation pushes the cup profile towards the wild side of things. There are bright, fruity flavors of fresh red grapes complemented by soft melon. There is a distinct boozy profile that, combined with the fruit-forward characteristics, tastes similar to red sangria. We are excited about the innovative work in Ethiopia represented by this coffee, and we believe this coffee will set high expectations for what is to come!

Producer | Ture Waji of Sookoo Coffee

Washing Station | Raro Nansebo

Farm | 23 smallholder farms from the Teraga village

Process | Anaerobic Natural

Variety | Landrace 74110

Elevation | 2100 - 2350 masl

Note: We roast and ship Mondays, Tuesdays, Thursdays and Fridays

Please place your order the day before the roast day you would like your order shipped on. 

Brewing Suggestions For Our Coffee At Home

 

Kalita Brewer Recipe 

Start | 16:1 Ratio (25g coffee input 400g coffee output)

Total Brew Time | 3:00

Recipe |

1. Heat kettle up to around 195 F - 205 F

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a circular motion the size of a nickel / time: 1:35

5. Pour #2 should be slightly more aggressive with the pour. Bring the brew bed half an inch from the top of the brewer and hold there/  time: 2:35

6. Final Pour should be a wide circular motion to remove grounds from top of the filter finishing brew at 3:00

 

V60

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 2:45

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should be aggressive in a counter-clockwise wide circular motion. Bring the brew bed level to 1/2 an inch from top of the filter.

5. Let the entire bed go dry before adding second and final pour.

6. Final Pour should be slow and steady bringing the brew bed back to original height (1/2 inch from top).

7. As the brew bed begins to drop, stir brew bed with spoon in a counterclockwise circular motion.

8. If done correctly, you should have a mini dome  instead of a flat bed of grounds.

 

Origami Dripper

Start | 16:1 Ratio  (25g coffee input 400g coffee output)

Total Brew Time | 3.00

Recipe | 

1. Heat kettle up to around 195 F - 205 F.

2. You can *rinse your filter (helps remove paper taste and pre-heats dripper).

3. Bloom: pre-wet grounds with 10-15% of total brew water and let sit for 30-35 seconds.

4. Pour #1 should have a gentle stream in the center of the coffee bed. Pour in a wide circular motion with a slow steady stream (slightly thinner than a #2 pencil). time: 1:35.

5. Pour #2 should be slow and steady. Bring the brew bed half an inch from the top of the brewer /  time: 2:35.

6. Final Pour should be wide circular motions with a slow and steady pour finishing brew at 3:00.

 

Moka Pot  (1cup)

Start | 10:1 Ratio 

Grind | really fine ( as fine as your grinder will go)

Total Brew Time | 3.30

Recipe | 

1. Preheat 150g.

2. Pour water up to water release valve.

3. Put coffee in basket and level (tamp a little).

4. Put basket in water.

5. Put straight on med/high heat on stove *(do not let it boil)
When it “gurgles” immediately remove from heat and place in an ice bath or run cold water over the bottom.

 

More brewing guides coming. Need some brewing suggestions? Email us info@blackwhiteroasters.com