Ethiopia Samuel Tunisisa

Imported from Barcelona — we find these beans drink best 2–3 weeks after the roast date

A natural Ethiopian from Sidamo with candied orange, dark chocolate and black plum

Ethiopia Samuel Tunisisa is a natural single origin 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 Notes

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 acidity and a smooth body, with cocoa powder and brown sugar sitting alongside the black plum.

Coffee Details

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.

Our house starting point — these are our own figures, not Nomad's.

Start at 18g in and 36g out in about 28 seconds, then adjust to taste. If the shot reads thin, grind finer or pull it a little longer to bring the chocolate forward. If it turns bitter or hollow, grind coarser.

How Much Coffee Is in a Bag?

A 250g bag gives you roughly 14 double espressos at an 18g dose. Brewed as filter at 15g a cup, it works out closer to 16 cups.

Frequently Asked Questions

Is it better for espresso or filter?
This is the espresso-line lot from Nomad, so espresso is the obvious first stop. That said, Nomad also offer it ground for V60, Aeropress, French press, Moccamaster, moka pot and cold brew, so filter is entirely fair game.

What does it taste like?
Candied orange, 70% chocolate and black plum, with cocoa powder and brown sugar in support. Mild acidity and a smooth body.

How fresh is the coffee?
Nomad roast in Barcelona and we ship on arrival. In our experience the beans are drinking at their best around 2–3 weeks past the roast date.

What does natural processing mean?
Natural means the whole cherry is dried with the fruit still on the seed, rather than washing the fruit off first. Here the cherries spend roughly 25 to 28 days on raised beds.

New to specialty coffee and not sure where to start? Try the Taster Box. Stocking a workplace or brewing in volume? See Office & Bulk Coffee. Free shipping within Peninsular Malaysia on orders over RM80 (RM150 East Malaysia).