Single-origin specialty coffee from the highland farms of West Arsi — traceable from farm to cup, exported with pride.
Altitude
1,800–2,200m
Region
Oromia, Ethiopia
Process
Washed · Natural · Anaerobic
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Years of Excellence
Nestled in the highlands of West Arsi in Oromia, Nensebo is where exceptional coffee is born. We work directly with local farming families to cultivate, process, and export some of Ethiopia's most sought-after specialty coffees — with full traceability from farm to roaster.
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Years of Excellence
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Tons Exported / Year
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Partner Countries
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Farming Families
Direct Trade
Working hand-in-hand with smallholder farming families.
Sun-Dried Excellence
Multiple processing methods for diverse flavor profiles.
Export Ready
Fully compliant with international export standards.
From highland farm to export container — our commitment to quality, traceability, and partnership is unwavering.
Every lot cup-scored and graded by licensed Q-graders before export.
Farm-to-export documentation with GPS-mapped lot locations.
Fair, long-term relationships with over 2,000 farming families.
Shipping to 12+ countries across Asia, Europe, and the Americas.
Shade-grown, organic-forward farming that protects the ecosystem.
Washed, natural, and anaerobic options to suit every roaster profile.
Three distinct processing methods — each delivering a unique expression of Tade Coffee terroir.
Anaerobic (oxygen-free) fermentation is a new method where the coffee is processed in a fully sealed and oxygen deprived fermentation tank. … This experimental process yields unexpected and complex flavours, while also giving the producer great control over the sugars, temperature, pressure, pH and length of the ferment.
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Coffee is naturally dried; coffee cherries are picked and spread out on to African drying beds after harvest with the coffee fruit and mucilage (that sticky layer just under the skin) still on the bean. The coffee processed naturally is known for their deeply sweet and fruity, full-bodied characteristics, reminiscent of a deep flavor. Once dried, the fruit and mucilage are then removed from around the coffee seed all at once. Common flavor profiles include blueberry, strawberry, and/or tropical sweetness and acidity.
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During, processing the skin of the fresh cherry is physically removed using a pulp machine and water. The coffee is then fermented under water for 24-36 hours, depending on the weather conditions. During the process sugar coating or mucilage around the parchment is removed during the fermentation process. Once fermentation is completed the parchment is thoroughly washed. It’s then graded in washing channels in to two grades based on density, and then soaked under clean spring water in tanks for 12-24 hours to remove all traces of fermented mucilage.
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