Nensebo Mewa

High in the plateaus of West Arsi, smallholder farmers work together, contributing their harvests to Mewa Nensebo Washing Station. The station serves as a central point for careful processing, where cherries from surrounding farms are selected and collectively handled. Here, individual harvests are brought together and shaped into the clean, expressive washed coffees the region is known for.

In this region, coffee is grown at elevation, where morning mist and cooler temperatures slow the pace of ripening. Cherries mature gradually on the tree, allowing sugars and acidity to develop. What arrives at the station is the result of careful cultivation shaped by environment and time.

The cup reflects this, with white peach and tangerine-like citrus, soft florals, and a tea-like finish reminiscent of oolong, delicate at first, but quietly layered.

JARC 74110 and 74112, developed by Ethiopia’s Jimma Agricultural Research Center, are chosen by the station for their flavour and resilience. This varietal mix allows farmers to maintain consistent quality across harvests. Coupled with careful processing, where cherries are handpicked, pulped, fermented, and washed before slow drying on raised beds, each step is guided by local knowledge and scientific best practices, bringing the region’s natural sweetness and clarity into the cup.