#operaespresso is a fruit basket filled with explosive citrus aromatics, sweet ripe fruits like peaches and tangerines, follow with a black cherry aftertaste and final kick of honey to wrap around all the juicy notes.
Created with the intention of contrasting #phantomespresso, #operaespresso purposely delivers a different flavour profile for our everyday coffees, so that we can push our boundaries and explore the potential of coffees.
#operaespresso isn’t a sour coffee, instead it is a sweet fruity coffee that opens up your curiosity how coffee can taste fruity but yet with a sweet honey tone and lingering and pleasant fruity aftertaste
The Gora Kone washing station processes both washed and natural coffees. At arrival, station workers pulp and ferment the coffees in large water bins for 42 to 46 hours. Then, they refresh the water every 12 hours until the parchment is ready for drying. But before being placed on the drying beds, the workers wash the parchment with water from the Gerenbicho river, an affluent of the Nensebo river. Drying the parchment takes 10 to 12 days. After this, the station workers pack the coffees and lay them to ‘rest’ for a period of 30-days. The naturals dry in the Nensebo sun for 15 to 18 days.
Nensebo does not belong to the official region of the Sidama region. However, coffee buyers still label the coffees from this new-found coffee Woreda as Sidamo coffees. This is because the flavor profile of Nensebo coffees tastes like classic Sidamo’s.
January - March
1,900 - 2050 metres above sea level
42 - 46 hours fermentation
Dried on parabolic beds over raised beds over 30 days
Heirloom | Washed | 1,900 - 2,050 MASL
Peach | Tangerine | Black Cherry | Candy
Suitable for cafe featured espresso, home users of #filterbrew #pourover
18.5g of fine grind coffee
28-32s of extraction
40-42g of espresso
Best to consume in 4 - 6 weeks