Du bon café, tous les jours · Livraison offerte dès €65 Choisissez votre méthode · Espresso · filtre · cezve Créez votre propre occasion · Préparez comme vous aimez
OBRIY
OBRIY · MMXXVI250 G · 8.8 OZEthiopia Sidamo Nardos
Ethiopia

Ethiopia Sidamo Nardos

Ethiopia · Sidamo

A natural Ethiopian from the Nardos family farms, full of fruit and caramel sweetness.

Tangerine, ripe apricot, dried strawberry and caramel. Velvety body of medium density with citrus acidity and the sweetness of fruit and caramel.

Notes de dégustation
TangerineRipe apricotDried strawberryCaramel
Corps
Moyen
Acidité
Vif
Sucrosité
Sucé
Clarté
Net
Profil de torréfaction Espresso
ClairMoyenMoyen-foncéFoncé
Weight 250 g
Format du café Café en grains
1
Freshly roasted coffee · free shipping over €65
À consommer de préférence60 days
DisponibilitéPlus que 2 paquets
Comment préparer ce café pour en révéler le meilleur
How to brew it

How we'd brew it.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g
Eau / rendement36–40 g
MoutureFine
Temps26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Moka

Moka pot

Dose16 g
Eau / rendement160 g
MoutureMedium-fine
Temps3–4 min
Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.
03 · Cezve

Cezve

Dose8 g
Eau / rendement80 g
MoutureExtra-fine
Temps2–3 min
Mix the coffee with cold water and heat slowly. Take the cezve off the heat as soon as the foam starts to rise, let it settle for a minute and pour.
04 · Cup

Brewed in a cup

Dose12 g
Eau / rendement200 g
MoutureMedium-coarse
Temps4 min
Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.
Temporary coffee farm image
From the farm

Nardos · Aklilu Kassa Chirrissa
— Sidamo

The family story began in the 1960s, when the grandfather of the current owner started growing coffee in the Kilenso area of the Guji zone.

Today the company is led by Aklilu Kassa Chirrissa, who combines traditional growing methods with modern processing and quality control.

Altitude
1850 masl
Producteurs
Nardos · Aklilu Kassa Chirrissa
Le processus

Natural
par intention.

Natural processing at the Nardos farms follows the traditional method: ripe cherries dry on raised beds for several weeks. Slow drying and natural fermentation inside the fruit give the coffee bright fruity sweetness and a complex aroma.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producteurs
Nardos · Aklilu Kassa Chirrissa
Région
Sidamo
High-altitude microclimate · cool nights, long maturation.
Variété
Heirloom
Selected for cup clarity and density.
Processus
Natural
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1850 masl
Cool nights, long maturation, dense bean structure.
Récolte
2025 harvest
Selective hand-harvest at peak ripeness.