Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha

Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha

220g
$24.00
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Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha
  • Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha
Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha

Ethiopia: TOH No.9, Manchao "Lucky Horse", Sakicha

White Floral, Green Grape, Pomelo, Mint
Producer Nardos Coffee, Aklilu Chirrisa
Farm Sakicha. West Guji. Ethiopia
Method Shade Pile Fermented Washed
Varietal 74112
R.Profile Light - Best for Filter
$24.00
Next Roast: September 21, 2026
Size220g
About Producer & Farm

About the Producer


Nardos Coffee Export is a third-generation family business founded in 1998 by Aklilu Kassa Chirrisa, who remains the company's owner and Managing Director. The family's coffee roots reach back to the 1960s, when Aklilu's grandfather, Chirrisa, began farming coffee at Killenso in Ethiopia's West Guji zone; Aklilu's father later scaled the operation up and built the company's first washing stations before Aklilu formally founded Nardos Coffee Export.

About the Farm

Sakicha is one of Nardos's flagship washing stations, sitting at 1,980–2,150m in Sakicha kebele, Bulehora district, West Guji, on a 4.5-hectare site with 180 drying beds. It draws cherry from four surrounding kebeles — Sakicha, Rogicha, Dogo Sodu and Oda Kufa — and holds Organic, UTZ, Rainforest Alliance and Fairtrade USA certification. This lot, nicknamed, Machao, which means Lucky Horse in English, is a custom experimental batch that placed 9th in the Special Lot category of the 2026 AFCA Taste of Harvest competition.
Processing Method

Shade Pile Fermented Washed

A custom variation on classic washed processing. After depulping, parchment is soaked in water tanks for 24–48 hours to fully break down the mucilage, then piled 15–20cm deep and wrapped tightly in plastic sheeting for up to six days, letting the pile's own warmth drive a controlled secondary fermentation that staff monitor by smell and sight rather than the clock. Once the target fermentation point is reached, the parchment is unwrapped and dried slowly on shaded raised beds for 11–13 days — designed to layer extra sweetness and complexity onto a clean washed base.
Brew Guide

How We Brew
•Dripper: Orea V4 Apex (or any flat-bottom dripper)
•Filter: Orea Type G, HiFlux Wave, or another fast-flow paper
•Ratio: 1:15 — 15g coffee, 225g water
•Water Temp: 85C to 92C
•Total Brew Time: ~2:00

Pour Timeline:
•0:00 — Pour to 50g, circular, 85C
•0:35 — Pour to 120g, center, 85C
•1:05 — Pour to 200g, center, 92C
•1:35 — Pour to 250g, circular, 92C

We brew these slow and even, giving the water time to move gently through the bed to enhanced the complexity.
When to Open & Best Enjoyed

For Filter

Ready to open:
Day 5 — can be aged and remain unopened til Day 21

After opening:
Enjoy within 18 days


Freshly roasted coffee needs time to “rest.” In the first few days, it’s still releasing CO₂, which can make your cup taste sharp or gassy. Giving it a little time helps the coffee open up, bringing out more clarity, sweetness, and a cleaner finish.
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