Ethiopia - Werka Nensebo

An Ethiopian natural built for espresso, with a velvety body and layered fruit.

We’re excited to welcome back the Werka Nensebo Natural. This year, we’ve pushed the roast profile further, with a stronger focus on espresso.

After showcasing this coffee last year as a light-roast filter offering, we wanted to explore another side of it - leaning into its naturally velvety body and giving it a little more development. The result is a beautifully rounded cup that still shines as a sweet, fruit-forward filter, but with a softer brightness and fuller mouthfeel.

Currently served on espresso in our flagship café in Revelstoke, it’s tasting incredible and performs exceptionally well with milk. Expect a luxuriously velvety body and the classic, sought-after flavours of a natural Ethiopian: blueberry, strawberry, delicate florals, and milk chocolate.

This coffee is produced by approximately 850 smallholder family farmers in the village of Werka, who deliver their cherries to the Nensebo district washing station. Each farm is certified organic and averages 2–5 hectares. After careful quality checks, the coffee is dried on raised beds for 15-18 days, with constant rotation to ensure even drying and clarity in the cup.

The Ethiopian terroir, combined with the genetic diversity of naturally occurring landrace varietals, creates one of the world’s most celebrated flavour profiles - a harmonious balance of fruit, acidity, chocolate, and creamy body.

This is a coffee we’ll happily return to year after year.

Brew Method

Filter: 17:1 water-to-coffee ratio (e.g., 20g coffee to 340ml water), medium-coarse grind

Espresso: 19g coffee - 41g espresso, 32-36 seconds shot time

Recommended Resting

To get the best out of our coffees we recommend resting them. We have found for espresso the optimal age is 10 - 21 days after the roast date and for filter brew methods we find our coffees start tasting best after 3-4 weeks after the roast!