Ethiopia · Anaerobic + Traditional Natural Process
Ethiopia Raro Nansebo
Roasted by Kickapoo Coffee
Wild tangy Ethiopian coffee with raspberry, honeydew, and floral notes.
From the roaster
Process: Anaerobic + Traditional Natural Process
Notes of Raspberry, Honeydew & Bomb Pop
Wild and tangy tones of raspberries and succulent honeydew melon are followed by summertime bomb pop and subtle jasmine florality.
Available in whole bean only.
— Kickapoo Coffee
Context
Kickapoo Coffee's Ethiopia Raro Nansebo brings together two distinct processing approaches—anaerobic fermentation paired with traditional natural processing—to craft a coffee from Ethiopia's Nansebo region. This hybrid method tends to create complex flavor profiles that bridge the clarity typical of washed lots with the fruit-forward intensity of naturals. The roaster identifies notes of raspberry and honeydew alongside jasmine florality, with the playful "Bomb Pop" descriptor suggesting a candy-like sweetness. Learn more about processing methods that shape these flavor outcomes, or explore the Nansebo origin for regional context. Kickapoo Coffee continues its focus on distinctive processing experiments that highlight single-origin potential.
In the Encyclopedia
Frequently asked questions
Where is Ethiopia Raro Nansebo grown?
Ethiopia Raro Nansebo, roasted by Kickapoo Coffee, is sourced from Sidamo, Ethiopia.
What does Ethiopia Raro Nansebo taste like?
Expect tasting notes of Raspberry, Honeydew, Bomb Pop, and Jasmine.
How is Ethiopia Raro Nansebo processed?
Ethiopia Raro Nansebo uses the Anaerobic + Traditional Natural Process process.
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Last verified: June 27, 2026 · Browse all beans.