Ethiopia Samuel Tunisisa

Origin

• 🇪🇹 Ethiopia· Sidama

Tasting notes

Character

• Comforting
• Funky

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. A naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Ethiopian from Sidamo with candied orange, dark chocolate and black plum Ethiopia Samuel Tunisisa is a natural single originSingle originCoffee from one traceable place — a country at the loosest, a single farm or lot at the strictest — rather than a blend of sources. grown at 2,380 metres above sea level in the Sidamo region of Ethiopia by Samuel Tunisisa and his family. It comes from the 2025 harvest of local varieties. This is the espresso-line lot from Nomad, roasted in Barcelona. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee. Candied Orange · 70% Chocolate · Black Plum Nomad describe the aroma as intense and very sweet, leaning on candied orange and dark chocolate. In the cup there is a mild acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. and a smooth bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method., with cocoa powder and brown sugar sitting alongside the black plum. Coffee Details Origin Ethiopia Region Sidamo Producer Samuel Tunisisa VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Local Varieties Processing Natural Altitude 2,380 MASL Harvest 2025 Line Espresso line Tasting Notes Candied Orange, 70% Chocolate, Black Plum About This Coffee Samuel Tunisisa and his family work around five hectares of land in the Sidamo region and have been producing coffee for more than 30 years. The farm is shade-grown and run on regenerative lines — agroforestry, homemade compost, and no chemical fertilisers. Samuel takes part in the Lalisaa Project, which provides agronomic support and training through Sucafina Ethiopia. The lot is naturally processed. The family picks by hand, taking only cherries at full ripeness, then sorts them. The cherries go onto raised African drying beds, and frequent turning keeps the drying even. Nomad put the drying at roughly 25 to 28 days. How to Brew Nomad offer this lot ground for espresso machines as well as V60, Aeropress, French press, Moccamaster, moka pot and cold brew, so it is not locked to a single method. Below is where we start on espresso. Method Espresso Ratio 1:2 Coffee 18g Water 36g yield Water Temperature 93°C Total Brew Time 26–30 seconds Our house starting point — these are our own figures, not Nomad's. Start at 18g in and 36