Nomad - Samuel Tunisisa - Natural Ethiopian Heirloom | Ethiopia
Ethiopia — Samuel Tunisisa, Sidamo, Ethiopian Heirloom (Natural)
Tastes Like — 🍊 Candied Orange • 🍫 70% Dark Chocolate • 🫐 Black Plum
DETAILS
- Producer: Samuel Tunisisa
- Farm: Samuel Tunisisa Farm
- Region: Sidamo, Ethiopia
- Varietal: Local Varieties (Ethiopian Heirloom)
- Process: Natural
- Altitude: 2,380 MASL
- Harvest: 2025
- Size: 250g
INTRO
Located in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel's commitment to improving his farm and producing high-quality coffee has been continuously refined through the application of good agricultural practices, including pruning, replanting, and careful seedling selection.
The combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel's coffee to thrive. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilisers, ensuring a more sustainable and environmentally friendly approach.
THE PRODUCER
As part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income.
On his 5-hectare farm, Samuel adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. He grows a blend of traditional local varieties, historically known as Ethiopian heirloom, ensuring genetic diversity and resilience.
THE PROCESS
The Natural Process at Samuel Tunisisa's farm involves:
- 🍒 Selective Harvesting — Samuel and his family carefully hand-pick only the ripest, reddest cherries
- 👁️ Sorting — Cherries are sorted to remove any defects or underripe fruit
- ☀️ African Bed Drying — Cherries are dried whole on raised beds
- 📅 Extended Drying — The drying process lasts approximately 25–28 days
- 🔄 Regular Turning — Cherries are turned frequently to ensure even drying
This meticulous process preserves the coffee's vibrant flavours and complexity, developing the intense sweetness and fruit-forward character that defines naturally processed Ethiopian coffee.
THE CUP
The aroma is intense and very sweet, featuring notes of candied orange and 70% dark chocolate. It reminds us of a traditional Christmas treat made with chocolate and dried fruit. On the palate, it has a mild acidity and a smooth body. Black plum, cocoa powder, and brown sugar are other notes found in this naturally processed Ethiopian coffee.
Flavour Notes
- 🍊 Candied Orange
- 🍫 70% Dark Chocolate
- 🫐 Black Plum
Ethiopia — Samuel Tunisisa, Sidamo, Ethiopian Heirloom (Natural)
Tastes Like — 🍊 Candied Orange • 🍫 70% Dark Chocolate • 🫐 Black Plum
DETAILS
- Producer: Samuel Tunisisa
- Farm: Samuel Tunisisa Farm
- Region: Sidamo, Ethiopia
- Varietal: Local Varieties (Ethiopian Heirloom)
- Process: Natural
- Altitude: 2,380 MASL
- Harvest: 2025
- Size: 250g
INTRO
Located in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel's commitment to improving his farm and producing high-quality coffee has been continuously refined through the application of good agricultural practices, including pruning, replanting, and careful seedling selection.
The combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel's coffee to thrive. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilisers, ensuring a more sustainable and environmentally friendly approach.
THE PRODUCER
As part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income.
On his 5-hectare farm, Samuel adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. He grows a blend of traditional local varieties, historically known as Ethiopian heirloom, ensuring genetic diversity and resilience.
THE PROCESS
The Natural Process at Samuel Tunisisa's farm involves:
- 🍒 Selective Harvesting — Samuel and his family carefully hand-pick only the ripest, reddest cherries
- 👁️ Sorting — Cherries are sorted to remove any defects or underripe fruit
- ☀️ African Bed Drying — Cherries are dried whole on raised beds
- 📅 Extended Drying — The drying process lasts approximately 25–28 days
- 🔄 Regular Turning — Cherries are turned frequently to ensure even drying
This meticulous process preserves the coffee's vibrant flavours and complexity, developing the intense sweetness and fruit-forward character that defines naturally processed Ethiopian coffee.
THE CUP
The aroma is intense and very sweet, featuring notes of candied orange and 70% dark chocolate. It reminds us of a traditional Christmas treat made with chocolate and dried fruit. On the palate, it has a mild acidity and a smooth body. Black plum, cocoa powder, and brown sugar are other notes found in this naturally processed Ethiopian coffee.
Flavour Notes
- 🍊 Candied Orange
- 🍫 70% Dark Chocolate
- 🫐 Black Plum
Original: $29.92
-65%$29.92
$10.47Description
Ethiopia — Samuel Tunisisa, Sidamo, Ethiopian Heirloom (Natural)
Tastes Like — 🍊 Candied Orange • 🍫 70% Dark Chocolate • 🫐 Black Plum
DETAILS
- Producer: Samuel Tunisisa
- Farm: Samuel Tunisisa Farm
- Region: Sidamo, Ethiopia
- Varietal: Local Varieties (Ethiopian Heirloom)
- Process: Natural
- Altitude: 2,380 MASL
- Harvest: 2025
- Size: 250g
INTRO
Located in the stunning Sidamo region, Samuel Tunisisa and his family have been dedicated to coffee for over three decades. Samuel's commitment to improving his farm and producing high-quality coffee has been continuously refined through the application of good agricultural practices, including pruning, replanting, and careful seedling selection.
The combination of high altitude and nutrient-rich soils provides an ideal foundation for Samuel's coffee to thrive. By growing coffee under shade and producing his own compost, he eliminates the need for chemical fertilisers, ensuring a more sustainable and environmentally friendly approach.
THE PRODUCER
As part of the Lalisaa Project, Samuel receives agronomic support from Sucafina Ethiopia and access to training sessions that improve his skills in cultivation, harvesting, and processing. His commitment to high-quality production and his participation in the Lalisaa Project allow him to access better markets and improve his income.
On his 5-hectare farm, Samuel adopts the principles of regenerative agriculture. Using agroforestry techniques, he grows both food and cash crops, creating a diverse and thriving ecosystem. The natural shade from intercropped plants creates an ideal microclimate for his coffee trees. He grows a blend of traditional local varieties, historically known as Ethiopian heirloom, ensuring genetic diversity and resilience.
THE PROCESS
The Natural Process at Samuel Tunisisa's farm involves:
- 🍒 Selective Harvesting — Samuel and his family carefully hand-pick only the ripest, reddest cherries
- 👁️ Sorting — Cherries are sorted to remove any defects or underripe fruit
- ☀️ African Bed Drying — Cherries are dried whole on raised beds
- 📅 Extended Drying — The drying process lasts approximately 25–28 days
- 🔄 Regular Turning — Cherries are turned frequently to ensure even drying
This meticulous process preserves the coffee's vibrant flavours and complexity, developing the intense sweetness and fruit-forward character that defines naturally processed Ethiopian coffee.
THE CUP
The aroma is intense and very sweet, featuring notes of candied orange and 70% dark chocolate. It reminds us of a traditional Christmas treat made with chocolate and dried fruit. On the palate, it has a mild acidity and a smooth body. Black plum, cocoa powder, and brown sugar are other notes found in this naturally processed Ethiopian coffee.
Flavour Notes
- 🍊 Candied Orange
- 🍫 70% Dark Chocolate
- 🫐 Black Plum
