Fruit-forward single-farm defies convention
Creamy, complex Natural roasted to a light profile for pour overs.
Fruit-forward coffee lovers rejoice! Nefas Mormora, a dried-in-the-fruit Natural offering from Guji, Ethiopia is here like a bowl of stone fruit and grapes with a bouquet of orange blossoms and a glass of white wine to complete the still life. A rare-for-Ethiopia single-farm lot (where it’s usually small-holders delivering to a central milling station), Nefas Farm on Mormora Estate stands out not just due to its size, but thanks to Wodesa Yachisi’s exceptional quality-focus year after year.
On 100 hectares just outside of Shakiso Town, shaded by dense forests and sustained by organic practices, Mormora Estate produces superlative washed and natural lots by harvesting ripe local landrace varieties and processing them with an incredible level of attention. This year’s harvest was hand-picked from October to January before being laid out (with the seed still in its intact berry) on breezy, raised drying beds. For 15 – 20 days, farm laborers turn the coffee regularly to promote even drying (uneven drying causes off-flavors). At the end of this period, the now-dried berry husks are removed and the parchment-covered seed is allowed to rest at a nearby warehouse – stabilizing moisture (less than 12%) before its long journey to us. The rested parchment coffee is finally transported to the capital, Addis Ababa, where dry milling takes place (removing the parchment, polishing off the silver-skin aka chaff, and sorting the coffee).
We can’t wait for you to try our eureka-moment Ethiopia Nefas Mormora Natural. We recommend paper-filtered, by-the-cup pour over methods to get the most articulate brews of this Guji fruit-bomb (makes a great end-of-summer iced coffee, too). Get dialed-into grape soda, stone fruit, and white wine by starting with a 1:17 brew ratio, filtered water at 209-210℉, a medium grind, and a 3-3.5 minute brew cycle.