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. Over a traditional meal of enset, we learned that Nguisse bought the farm four years ago, with a strict focus on quality. He floats his cherry before drying them slowly on raised beds over 20 days.

This coffee is not one to be missed. Mr. Nguisse Nare's farm produces some of the most complex and delicate coffees in Ethiopia and we are excited to be able to showcase this limited selection from one of his farms. This Bombe grade 1 natural processed coffee boasts sweet notes of berry compote and plum as well as delicate flavors of melon and rose.

Producer: Nguisse Nare and 16 neighboring farmers
Region: Sidamo, Bensa, Ethiopia
Varietals: 74158
Altitude, 7,000 ft
Process: Natural
Tasting Notes: Plum, Berry Compote, Floral, Melon

In order to expedite order fulfillment, we pre-roast coffees and keep a small inventory for up to one week. Our heat sealed, valved bags keep coffee at peak freshness for up to 90 days and this pre-roasting practice ensures you will receive coffee at peak quality as quickly as possible.