Ethiopia, Abebe Hewiso - Espresso
£15.50
Additional information
Rest guidance
About Nomad Coffee
Nomad grew from a roaming London coffee cart into one of Barcelona’s defining specialty roasters. Its work is grounded in close producer relationships, careful sourcing and precise roasting, with open spaces that bring people closer to coffee through tasting and education.
Roaster notes
Level - Special Espresso
Set in the highlands of Sidamo, Abebe Hewiso’s farm is a standout in Ethiopian coffee. With a deep commitment to sustainability and innovation, Abebe works alongside seasoned agronomist Lalissa to refine practices, boost yields, and elevate cup quality. Benefiting from Sidamo’s rich terroir and coffee heritage, the farm consistently produces exceptional lots with remarkable clarity and complexity.
Ripe cherries are hand-selected and sun-dried on raised beds, turned regularly for even drying. This careful, unhurried process draws out the vibrant character of Ethiopian naturals—notes of fig, blood orange, and pear are layered with hints of strawberry and tropical fruit. The result is a silky, expressive espresso with bright acidity and lasting sweetness.
Expect notes of Fig, Blood Orange and Pear
What is the roast recency?We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-10 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 10). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.
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