Nesru Aba Nura | Ethiopia

TLDR: It’s with great pride that we share this wonderful coffee. From a single producer in Ethiopia, not only are we sharing her hard work here as a gorgeous single release, but we will also be seeing her great work in our beloved Blendo! 

Jimma is historically known for very low quality naturally processed coffees. In 2009, Technoserve, an international nonprofit that seeks to implement business solutions to poverty, began working with Coops in the area to teach them how to wash their coffees and produce specialty quality. Over the last couple of years, the relaxing of laws surrounding who can export and directly market their coffee, has made it so that producers such as those in the Tokuma group have the access and ability to directly export their own coffee. Washed coffee, with its demanding infrastructure and potential for producing defective coffee, has largely remained the territory of private washing stations and Coops in much of Ethiopia, with small to medium-sized farms typically opting to produce only naturals. We were thrilled when a number of the Tokuma group producers decided to produced washed coffees, and jumped on the chance to share this lot from Nesru as we were already committed to a larger portion of her natural coffee for our blend.

We love the story here, from a region that has been a bit forgotten in Ethiopia, we have multiple, exceptional, and truly well considered coffees. 

As usual, we have roasted this to stay out of the way a bit. It’s light, clean, and simply hoping to make it as easy as possible for you all to brew and enjoy. The basket of flavours available in this coffee will keep you coming back for more, and exploring the depths of your flavour memories, it’s a real gem.

We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.

 

Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.

 

With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.

 

Our favourite recipe for v60:

• 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
• Set your kettle to boil, and ready your socks to be rocked.
• We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
• After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
• Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
• Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.

 

If you’d like more info or tips, get in touch! hello@coreroasters.cc