Machina Coffee | Ethiopia | Diima Nensebo (Espresso)


Notes: Papaya, Manuka Honey, Lime
Origien: Ethiopia
Region: Nensebo, Oromia
Varietal: Heirloom
Process: Natural
Masl: 1900 – 2100

Hey there coffee geek! You can choose your own grind size too! Add grind size for our grinder Mahlkonig EK43 in the order notes at checkout.

The Profile

This coffee falls into the “Diima” flavour profile, which means “red” in the Oromiffa language, and indicates that you will find intensity, fruit and floral notes.

The cherries are dried in a relatively thin layer at about 3-4 cm during the first days. The producers build up the layers to 6-10 cm after a few days. The coffees are moved frequently and are covered during the hottest hours of the day to protect the cherries from intense sunlight.

They are covered again at night for protection against humidity. This also helps improve quality as the coffee can rest and the drying is more homogeneous. Drying naturals at these altitudes can take up to 20 days.

We found this coffee to have a really interesting acidity alongside the tropical sweetness you would expect. It’s super smooth to drink as an espresso, and opens up beautifully as a long black.