Whole Bean
Size: 8oz / 227g
Roast: Light
Recommended Rest: 4-6 weeks from roast date
Tasting Notes: green grape, pineapple, white tea

Origin Details

Region: Bensa, Ethiopia
Elevation: 2300m
Producer: Nguisse Nare and Murago Outgrowers, Setame
Process: Natural
Variety: 74158

ABOUT THIS COFFEE AND PRODUCER

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.

WHY WE SELECTED THIS COFFEE

We are delighted to welcome back a producer who left a lasting impression with one of our most celebrated offerings last year. Nguisse Nare’s natural landrace returns, bringing with it the same remarkable character that made it such a standout.

Grown at some of the highest elevations available, this coffee embodies the precision and care of its origin. The lot is once again impressively clean for a natural process, yet remains full of expressive depth and nuance. Our roasting approach has been designed to highlight its vibrant profile, drawing out notes of juicy green grapes and the tangy brightness of tropical pineapple.

The experience concludes with a refined and lingering finish, where delicate and honeyed white tea florals add elegance and grace. This coffee is a testament to Nguisse Nare’s exceptional craftsmanship and we are thrilled to share his work once again.