Refisa
Summary
The Refisa coffee comes from the Nensebo district of the West Arsi region in Sidama, also known as Guji, Ethiopia. Approximately 900 smallholder farmers deliver their daily harvest to the privately-owned Refisa community washing station. Farmers cultivate less than 1 hectare on average with up to 1,500 coffee shrubs, without the use of chemicals or pruning, making the crop essentially organic. The coffee cherries are hand-sorted, depulped, and fermented for 36-48 hours in tanks using ambient wild yeast and bacteria naturally present in the environment. After fermentation, the beans are washed, graded in channels, and dried on raised beds for 12-15 days. This washed-process coffee offers flavour notes of nectarine, lemon zest, and black tea.
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