Ethiopia Nensebo Bosecha

Highlights

“Depulped within hours of harvest and slow-fermented for up to 48 hours at Gara Tunise wet mill, this West Arsi lot delivers lime zest and clementine with piercing clarity. The extended cement-tank fermentation coaxes out white-floral aromatics that hover above a crisp citrus core. A textbook example of how patient processing amplifies rather than masks landrace character.”