Description
Producer: Smallholders / Testi Coffee
Location: Werka, Nensebo, West Arsi, Oromia
Process: natural – sun dried on raised beds
Variety: local heirloom
Altitude: 1950-2100m
Tasting notes: RED MANGO | BERRY TART | FLORAL
From the lush hills of Werka village in Ethiopia’s Nensebo district, nearly 850 smallholder farmers bring freshly picked, organically grown cherries to Testi’s Nensebo washing station. Each farmer carefully cultivates just 2–5 hectares of coffee, handpicking only the ripest cherries before delivering them the same day for processing.
At the station, cherries are floated to remove defects, then sun-dried on raised beds for 15–18 days with constant turning to ensure even drying. The result is a meticulously prepared coffee that captures the essence of its origin — vibrant, clean, and deeply expressive.
Espresso guide
Straight shot:
94-95°C group temperature
20g dry mass in, 47-50g liquid out
26-28s total time
Peak group pressure 9 bar
For Americano and milk drinks:
94-95°C group temperature
20g dry mass in, 44-47g liquid out
28-31s total time
Peak group pressure 9 bar
Pourover Brewing
1:16.5-17 coffee to water ratio (e.g. 20g coffee to 330-340g water)
92-94°C
Medium grind setting (~720μm)
30-40s bloom (higher dose, longer) Double bloom when very fresh (<10 days from roast date)
2:15-2:35 total brew time for under 20g coffee
2:35-2:55 total brew time for 20-25g coffee
3+ min for larger brews
