This coffee comes from Ethiopia in the Sidamo region (West Arusi), in the Nansebo district. It is an Ethiopian indigenous variety from the West Arusi region. Crop altitude above 2,300 meters. It is a coffee that preserves the generic characteristics of Ethiopian coffees, a complex cup profile is obtained where the citrus and caramel notes stand out, and its sweetness and body stand out above all. Nansebo is located to the west in the West Arusi area, more specifically to the west of the Bale Mountains. It is not a well-known area, but citric and spiced coffee is produced, although the intensity varies depending on the harvest. The land is very fertile and with a large amount of water, the Bale rivers pass through Nansebo and then reach Bensa. As in Ethiopia, coffee is marketed through the ECX (Ethiopian Commodity Exchange), the traceability of this coffee is complex. But we can assure you that it is a level one Nansebo and therefore it has its flavor and character. This body only provides the washing station, which in this case is private and belongs to Legesse Lemiso, there comes the cherry coffee from a small producer who delivers his batch. In the washing station the coffee is processed by the washed method and prepared to be auctioned at the EXC COUNTRY: Ethiopia FINCA: Several farms in the region. Legesse Lemiso. REGION: Sidamo (West Arusi) ALTITUDE: 2,300 meters PROCESS: Washing TYPOLOGY: Specialty SCA: 87 ORIGIN: Nansebo VARIETY: Native Ethiopian from the Sidamo region (West Arusi). Coffee is a very delicate product. Upon contact with air it oxidizes and begins to lose its organoleptic properties; For this reason we give you some tips to keep it better: - Open the bag by the easy opening of the zip / zipper. Never above. Once you have inserted the coffee beans into the compartment of the super automatic coffee bean machine, carefully close the zip again. - Put the necessary amount of coffee for up to two days. The coffee keeps better in the bag with the zip closed than in the compartment or hopper of the coffee maker. - In the case of not having our super-automatic coffee machines, grind the coffee that you are going to use. Once the coffee is ground, the oxidation process multiplies by fifteen. That means it will lose its flavor and aroma much faster. - If you can, once you have opened the bag, store the coffee in a container with a hermetic seal or with a vacuum seal so that it has the minimum contact with air and minimizes the oxidation process. In our accessories section you will find products specially designed for it. - Never store coffee in the fridge. That will make the humidity of the coffee vary and that will also vary its organoleptic characteristics. In addition, coffee easily absorbs the aromas that surround you, we do not want our coffee to have unknown aromas or flavors ... - Never let the sun touch you. In short, store it in a cool and dry place, without sunlight and that does not touch the air.