Nguisse Nare
Standing near the top of all Ethiopian coffees is coffee from Nguisse Nare. His vibrant coffees have wowed even the harshest "natural" critics: high-intensity citrus and tropical fruit are followed by caressing florals and jasmine. A truly delicious coffee for the ages.
Sitting atop a ridge at 2300 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with variety 74158 intercropped with taro and sweet potato. With his two other farms—one in Kokose, one in Tiburo—he produces natural and anaerobic coffees using his own cherry as well as cherry collected from around 60 of his neighbors. When we visited in December, we spoke with Thomas Tosha, the farm manager at Setame, as well
as Demisse Turuma, the Industry Manager (the term of choice for the resident postharvest processing expert) while touring Nguisse’s drying station and farm.
He floats his cherry before drying them slowly on raised beds over 20 days.
Region Sidama Bensa Bombe, Ethiopia
Altitude 2250 MASL
Process Natural
Varietal Variety 74158
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Sorting Level
11-11.5%
All our roasted coffees are run through an AI-powered optical sorter. This extra step ensures that you receive only the most nutrient-dense, flavorful coffees from each lot. The machine is also capable of removing any foreign objects (corn, metals, rope, to name a few) from the rest of the coffees.
The higher the percentage, the more coffee is being removed in order to achieve a truly pristine product. We liken this to how sake-makers "polish" during production in order to reach a higher-quality product.
Nothing goes to waste: the rejected coffees are re-roasted and sold to local markets.
Variety / Cultivar
Sidra
Originally from Ecuador, the Sidra variety has come to fame for it's notable quality at top-level coffee competitions. It's reported to be a cross-breed of Red Bourbon and Typica. At it's best, Sidra coffees are noted to be naturally floral and intensely sweet.