The first coffee we roasted when founding Hola Coffee was a batch from this washing station in the Sidamo region. For this reason, we have always had a special affection for it, but it is also a coffee that stands out for its complexity and sweetness. On this occasion, we have loved this batch of natural drying. Its notes of cocoa, candied orange and its creamy body make it super versatile both for preparing it in espresso or Italian as well as for filtered. The Nensebo drying station collects cherries from 700 small producers in the area, located between 2,100 and 2,200 meters above sea level. Each owner has an area of ​​about 2 hectares on average and, specifically, this lot comes from the lands of Andinet Degefe, west of the Arsi area. It is a coffee marketed through the ECX, bought by MOPLACO for export. Moplaco buys this coffee as parchment coffee, so it is threshed, cleaned and classified at its facilities. Heleanna Georgalis is at the head of the company since 2008, she is immersed in the third wave of coffee, caring in the first person about the quality of the coffee she exports.