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Ethiopia

APRICOT / FLORAL / CARAMEL

Refisa West Arsi

$ 21.00
Free shipping on 2+ bags.

APRICOT / FLORAL / CARAMEL

Cup profile: Bright and Floral
ROAST LEVEL
Light
Grind Type
Size
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SUGGESTED BREW METHOD

EspressoPour OverFrench PressDripCold BrewAeroPress

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COFFEE DETAILS
OriginEthiopia
RegionNansebo, West Arsi
ProducerVarious Small Producers
VarietyLocal Landraces
ProcessWashed
Elevation1,900 - 2,200 m

Story

Refisa washing station is located in Nensebo woreda, Sidamo, in the Oromia region of Ethiopia. The region has a distinguished reputation for producing some of the most sought-after and characterful coffees in the world. The combination of high altitude, plentiful sunshine, unique - indigenous heirloom - varieties and an abundance of local knowledge all contribute to a cup profile characterised by clean, citric acidity, sweet chocolate notes, and floral notes.

Lots are comprised of coffee from 640+ smallholder farmers who are local to Refisa washing station. Farmers typically have a small area of land and cultivate heirloom varieties with the local names Wolisho and Kurume at very high altitudes.

Farmers hand harvest cherry and deliver it to Refisa washing station. At intake, cherry is visually sorted and then pulped in the station’s disc pulper. Coffee is fermented and then washed in clean water. Workers lay the parchment on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 8 to 10 days for parchment to dry.

The Refisa cup profile is incredibly sweet, with notes of stone fruit like apricot, caramel and a vanilla custard like-mouthfeel and aftertaste.

Location:  Nansebo, West Arsi
Producer: Various Small Producers
Varietal:    Local Landraces
Process:    Fully washed
Altitude:   1,900 - 2,200 m.
Grind Type
Size

Story

Refisa washing station is located in Nensebo woreda, Sidamo, in the Oromia region of Ethiopia. The region has a distinguished reputation for producing some of the most sought-after and characterful coffees in the world. The combination of high altitude, plentiful sunshine, unique - indigenous heirloom - varieties and an abundance of local knowledge all contribute to a cup profile characterised by clean, citric acidity, sweet chocolate notes, and floral notes.

Lots are comprised of coffee from 640+ smallholder farmers who are local to Refisa washing station. Farmers typically have a small area of land and cultivate heirloom varieties with the local names Wolisho and Kurume at very high altitudes.

Farmers hand harvest cherry and deliver it to Refisa washing station. At intake, cherry is visually sorted and then pulped in the station’s disc pulper. Coffee is fermented and then washed in clean water. Workers lay the parchment on raised beds. Parchment is raked frequently to ensure even drying. It takes approximately 8 to 10 days for parchment to dry.

The Refisa cup profile is incredibly sweet, with notes of stone fruit like apricot, caramel and a vanilla custard like-mouthfeel and aftertaste.

Location:  Nansebo, West Arsi
Producer: Various Small Producers
Varietal:    Local Landraces
Process:    Fully washed
Altitude:   1,900 - 2,200 m.

FAQS

1. What does Refisa West Arsi taste like?

Refisa West Arsi is bright, sweet, and beautifully delicate, with notes of juicy apricot, florals, and rich caramel. Lightly roasted, it offers refreshing citrus acidity, gentle chocolate sweetness, and a creamy, vanilla custard-like finish. The result is an elegant, comforting cup with a wonderfully fruity personality.

2. What makes Refisa West Arsi so special?

Refisa celebrates the remarkable coffee-growing traditions of Ethiopia’s West Arsi region, where high elevations and indigenous varieties create exceptional flavor. Its beautiful combination of stone fruit sweetness, delicate florals, and creamy caramel richness makes every sip memorable. It’s a wonderful example of how careful processing and generations of local knowledge bring a coffee’s natural character to life.

3. Who produces Refisa West Arsi?

Refisa is produced by more than 640 smallholder farmers who deliver their carefully handpicked coffee cherries to the Refisa washing station in Ethiopia. These farmers cultivate traditional local varieties, including Wolisho and Kurume, on small farms at high elevations. Their collective dedication creates a coffee that celebrates community, craftsmanship, and the people behind every beautiful cup.

4. Where does Refisa West Arsi come from, and how is it processed?

Refisa comes from Nansebo, West Arsi, Ethiopia, where coffee grows at 1,900–2,200 meters above sea level. It’s fully washed, with carefully sorted cherries, controlled fermentation, and approximately 8–10 days of drying on raised beds. This thoughtful process highlights its clean citrus brightness, delicate florals, and natural caramel sweetness.

5. What’s the best way to brew Refisa West Arsi?

With its juicy apricot, floral aromatics, and creamy caramel sweetness, Refisa is a beautiful coffee for exploring bright, expressive flavors.

We recommend brewing it as Pour Over, Drip, AeroPress, or French Press. We especially love it as a pour over to highlight its delicate florals and stone fruit brightness, or AeroPress for a rounder cup that brings out its caramel sweetness and creamy finish.

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A
Altin (United States)
Whole Bean / 12 oz
I like it!

First time trying beans from Great Circle and I am impressed! I made iced latte and it was floral and sweet.

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