Trá Coffee Roasters Ethiopia Beans (250g)

Enjoy the Trá coffee we use in the deli at home and no need for the coffee machine! To make Dvir’s mud coffee add a heaped teaspoon of ground coffee beans to a small heatproof glass, pour in boiling hot water and stir. Add sugar and milk to taste. Wait until grinds sink to the bottom of the glass (some tapping helps). Stop drinking before you get to the grinds at the bottom!

Trá’s Ethiopian bean is processed in the Refisa Washing Station which is located in the heart of Nensebo Woreda with a total of 588 farmers delivering red cherries from Refisa, Roricho, Bulga and Riripa. Nensebo is a new coffee growing area in the West Arsi Zonal Administration which also borders the Bale Mountain on the South. Refisa is a village located within Nensebo Woreda. Coffees in the Nensebo Refisa lot are cultivated in Roricho, Bulga and Solena at an altitude of 2070 MASL.

Each farmer brings their cherries to process at the washing station where they are picked and floated for defects, washed, soaked for 5 hrs, fermented for 72 hours and dried on raised beds for 9-11 days until they reach final moisture of 10.5%.Previously coffees from West Arsi area were sold as Sidama until this year which gave coffees from West Arsi Zone a highlight of how this coffees are truly unique and worth of differentiation. Located in Oromia, about 400 Km south of Addis Ababa, the Nensebo Woreda is home to a collection of smallholder farmers totaling 5,000 hectares of coffee. The average farm size in Nensebo is two hectares and producers cultivate a range of heirloom coffee varieties, including wild varietals originating from the neighboring forests.

Cup Profile:

Orange blossom and citra hop scents, Earl Grey, very juicy flavours like ripe yellow nectarine and caramel sticky body