West Arsi Nensebo Natural Gr. 1 - SOMA Project

The SOMA Project is a curated selection of expressive and consistent coffees. Built in collaboration with quality-focused importers, the project is designed with a strong emphasis on lot preparation analysis to help mitigate fade risk, while ensuring traceability and deliciousness. Created as a sourcing project for Roasters-by-Roasters, SOMA aims to give you an ace up your sleeve: outstanding coffees you can rely on to deliver across quality, consistency and character. 

SOMA is led by Paolo Maliksi, an internationally recognized roasting instructor and consultant. In 2021, Sprudge named Paolo one of the “Sprudge Twenty” honorees, recognizing his dedication in shaping and inspiring the specialty coffee industry.

Nestled in the heart of Ethiopia’s West Arsi Zone, a region renowned for its ideal coffee-growing conditions. Shaped by mountains, volcanic soil and a suitable microclimate, the area is celebrated for producing coffees with refined cup profiles.  

Smallholder farmers delivering to Robe Negele station cultivate coffee on small plots at high altitudes of approximately 1,900 meters above sea level. Their dedication, combined with optimal climate and traditional processing techniques, resulting in coffee with distinctive flavor profile. For this Natural lot, expect jammy berry sweetness and a subtle winey character, grounded by rich dark chocolate.  

Farming methods in the region remain largely traditional. Farmers typically intercrop their coffee plants with other food crops. This method is common among smallholders because it maximizes land use and provides food for their families.

In addition to remaining traditionally intercropped, most farms are also organic-by-default. Farmers typically use very few, if any, fertilizers or pesticides. Most farm work is done manually by the

Farmers selectively handpick cherries and deliver them to the washing station. At intake, employees hand sort cherries to remove any defected, under or over-ripe cherries. Selected cherries are laid on raised beds in thin layers. Throughout the drying stage, workers rake drying cherries frequently to ensure even drying. Any damaged cherries are removed to avoid spoilage. Once this stage is completed, the dried cherries are bagged, stored and ready to export.

The Oromos in Ethiopia were consuming coffee centuries before the appearance of the legendary story of Kaldi and his goats. 

The Oromos’ coffee-origin story tells of Waqa, the supreme sky God, who punished one of his men with death. It was only after the man’s death that Waqa realized the man was innocent and had been a loyal servant. The next morning, Waqa visited the man’s burial place. Full of grief about killing an innocent and loyal man, tears fell from his eyes onto the grave. Watered by Waqa’s tears, a previously unseen plant emerged from the soil. As you may have guessed, that mysterious, new plant that grew nourished by Waqa's tears was coffee. 

Today, Oromia’s fertile red soil is primed for coffee cultivation. The highland slopes nurture countless heirloom varieties that are found nowhere else. 

SOMA is led by Paolo Maliksi, an experienced roasting instructor and consultant with an international background in coffee education. He has taught and presented at coffee events and classes across New York, Los Angeles, Japan, the Philippines, Ecuador and Guatemala. His work has also been featured in publications including Bloomberg, Sprudge, Daily Coffee News and Perfect Daily Grind. In 2021, he was recognized as one of the “Sprudge Twenty” honorees, a group highlighting individuals making notable contributions to the specialty coffee industry. The coffees that he curates as part of our SOMA offerings are selected with an emphasis on lot preparation analysis to mitigate risk of fade/age, traceability, and freshness.