Samii, Washed, Werka, Ethiopia (350g)


Samii, Washed, Werka, Ethiopia (350g)

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A delicate, sweet, floral cup, full of tropical fruit - from the Gora Kone washing station

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Origin: Gora Kone washing station

Nensebo Smallholders

Privately owned communal wetmill in Nensebo – West Arsi, collecting cherries from variouse smallholders.

This is coffee from one of the privately owned washing stations in Nensebo. Nensebo is one of the woredas in the Oromia region of Ethiopia. Hills and mountain ranges characterise 70% of this woreda; the rest consists of arid lands and plateaus. Most of the population is muslim. Only 4,6 % has access to natural drinking water. Coffee is an important cash crop with over 5,000 hectares planted.

The total production is about 10 containers a year, 3 washed and 3 naturals. They generally do lot separation based on 150 bags of parchment, equalt to 100 bags of greens.

The farmers:

About 7 - 800 smallholder farmers delivering tiny amounts of cherries daily to the wet miller.

On average farmers are having a farm size of less than 1 hectares. Most coffees are organic by default. Organic compost is common, pruning less common. A farmer can typically have less than 1500 trees pr hectar, and 1 tree is typically producing cherries equal to less than 100 - 200 grams of green coffee.


A mix of local variety’s. Such as native coffee of forest origin transferred to family smallholder plots. The varieties are referred to collectively as Ethiopian Heirloom, which is a myriad of local native Typica hybrids and new improved varietals based on the old strains.

Production process (washed):

Pulper: Traditional Agarde disc pulper

Fermentation: 24 – 48 hours wet.

Washed and graded in channels: Yes

Soaking: about 24 Hours in clean water.

Drying time:10-12 days

Whole ripe cherries are hand sorted for unripes and overripes by the farmers before they go into production. They are pulped by a disk pulper and graded in the pulper by density: The parchment is then fermented under water for 24-48 hours, depending on the weather conditions. After which graded in the washing channels by water flow that separates the coffee by density. Its then soaked 12-24 hrs in fresh, clean water before it’s moved to the drying tables


Skin drying the first hours under shade. The parchments is dried in the sun for about 10-12 days, depending on the weather conditions, on African drying beds. Coffees are covered in shade nets during midday and at night.


Red brown, fertile and well drained

MILL: Gora Kone Washing Station
REGION: Oromia
FARMERS: 750-800
FARM SIZE: 1 ha/farmer (avg)
GRADE: Grade 1
ALTITUDE: 1,900 asl
RAINFALL: 1,800 - 2,000 mm avg per annum
VARIETAL: Indigenous heirloom varietals
SOIL: Fertile, red-brown, well drained.
HARVEST: October - January