Exploring Two Exceptional Coffees from Ethiopia’s Oromia Region: Nensebo Mundayo & Shakisso Gigesa
Ethiopia is widely considered the birthplace of coffee, and its diverse regions continue to produce some of the most distinctive and exciting coffees in the world. Today, we’re introducing two remarkable offerings from the Oromia region – Nensebo Mundayo and Shakisso Gigesa. Both represent the rich heritage of Ethiopian coffee while showcasing unique flavour profiles shaped by their specific origins and meticulous processing methods.
Nensebo Mundayo
This exceptional coffee originates from Mundayo village, within the Refisa municipality, Nensebo District of Ethiopia’s Oromia Region. Grown at impressive altitudes of 1,945 to 2,100 metres, the coffee benefits from cool temperatures, fertile red clay soils, and high-altitude microclimates. Around 750 smallholder farmers cultivate heirloom varietals and deliver their cherries to the AASH – Testi Coffee Washing Station, a family-owned company renowned for its commitment to quality.
The lot undergoes an improved natural process. Ripe cherries are hand-sorted, floated in water to remove imperfections, and then spread in thin layers on raised African drying beds. Over 15–21 days, the cherries are turned 5–6 times daily to ensure even drying until they reach an optimal moisture content of 11–12%.
Tasting Notes: Blackcurrant, brown sugar, red grapes & lime
Score: 87
Shakisso Gigesa
This lot is sourced from Gigesa village, also in Oromia, where around 500 smallholder farmers cultivate heirloom varieties using organic practices. Each farmer typically manages one hectare of land, contributing not only to exceptional quality but also to the region’s economic vitality. At altitudes of 1,850 to 2,100 metres, the region’s climate and rainfall create ideal conditions for developing complex flavours.
At the Gigesa washing station, cherries are carefully hand-sorted to remove unripe or damaged fruit, then floated in water to separate dense beans from defects. The selected cherries are dried on raised beds for 15–21 days, turned regularly for consistency until they reach 11–12% moisture.
Tasting Notes: Red fruits, molasses, tangerine & blackcurrant
Score: 87
Why Do They Score 87?
In speciality coffee, beans are graded on a 100-point scale by certified Q graders. Factors such as aroma, flavour, acidity, balance, sweetness, and aftertaste are evaluated. A score above 80 qualifies as speciality, with 87 indicating particularly high-quality lots. Both Nensebo Mundayo and Shakisso Gigesa achieve this thanks to their clean processing, complex flavour notes, and exceptional cup quality.