Samuel Tunisisa - Ethiopia {Natural}

Technical Data

Roaster: Nomad Coffee
Origin: Sidamo, Ethiopia
Producer: Samuel Tunisisa
Altitude: 2380 masl
Varietal: Local varieties (Heirloom)
Process: Natural
Profile: Candied orange · 70% Chocolate · Black plum
Format: 250 g

Samuel Tunisisa is a coffee from the Sidamo region of Ethiopia, cultivated at high altitudes by Samuel and his family, who have been dedicated to coffee for over 30 years.

Located at 2,380 meters above sea level, this lot is grown in nutrient-rich soils and under natural shade, creating an ideal environment for the development of complex and aromatic coffees. Samuel works with traditional local varieties (heirloom), preserving the genetic diversity and unique character of the origin.

On his 5-hectare farm, he applies regenerative agriculture practices, combining coffee trees with other crops to create a balanced ecosystem. In addition, he produces his own compost, avoiding chemical fertilizers and committing to more sustainable production.

As part of the Lalisaa Project, he receives technical support and access to better markets, strengthening his commitment to quality and continuous improvement.

This coffee stands out for its aromatic intensity, deep sweetness, and warm profile, evoking chocolate sweets and dried fruits.

Process

Processed using the natural method, this coffee develops a high concentration of sugars and complexity in the cup.

Ripe cherries are hand-picked and carefully selected before being dried on raised African beds. During drying, which lasts between 25 and 28 days, the cherries are turned regularly to ensure uniformity and prevent defects.

This slow process allows the fruity and sweet flavors to intensify, resulting in a rich, expressive, and enveloping profile.

In the cup

In the cup, Samuel Tunisisa presents an intense and sweet profile with notes of candied orange, 70% chocolate, and black plum.

Nuances of cocoa powder and muscovado sugar also appear, reminiscent of Christmas sweets with dried fruit and chocolate.

The acidity is soft, the body smooth, and the finish long, warm, and enveloping.

In espresso: dense, sweet, and spicy profile
In filter: greater fruity expression and aromatic complexity
With milk: notes of chocolate, molasses, and deep sweetness

Sensory summary

Candied orange
70% chocolate
Black plum
Cocoa
Muscovado sugar

When replicating this recipe, several variables can affect the final result of your cup, such as the roast date, bean storage conditions, ambient temperature, water type, etc. It's important to keep in mind that all these factors can influence the outcome, and you may need to make minor adjustments when replicating this recipe.
Method: OREA V4
Molino: Fellow Opus to number 7II
Recommended mineral water: Lanjarón

We used 16 grams of coffee per 240 grams of water at a temperature of 93º
We add the water in 3 pours. First pour 60g, wait 30 seconds, the second pour until we reach 180g and then, at 1:15 we pour the rest of the water until we reach 240g.
The total infusion time should be 2:25 minutes, achieving with this recipe a TDS of 1.41% and an extraction percentage of 21.54%.