Niguse Nare - Ethiopia

About Niguse Nare

The Bensa village in Sidama, Ethiopia is particularly suited to grow coffee with its favorable agro-ecology climate. It’s one of the highest growing regions in the Sidama area with altitudes ranging from 2,100-2,400 meters (6,900-7,800 feet). It’s also the home of Niguse Nare, the lead farmer in this village. His experience in coffee cultivation and processing was inherited from his family.

This standout offering is carefully harvested, sorted and then soaked to remove the ‘floaters’ — less dense coffee that may be underripe, overripe or defective. Then, the remaining cherries are put in plastic bags and dry fermented anaerobically (without oxygen) for 56 hours. Then, the cherries are dried under a shade net for 3-4 weeks.

The final result is a coffee with complexity that’s on another level. It’s sparkling and juicy, bright and floral. In a few words, we think it tastes like violet, concord grape and meyer lemon (a sweeter, less acidic variety of lemon).

This exceptional coffee is a special treat from the heart of an esteemed coffee growing region.

REGION: Sidama
FARM/MILL: Murango Site
VARIETAL: Ethiopia Heirloom
ALTITUDE: 2,100-2,400 meters 
PRODUCER: Niguse Nare
PROCESS: Anaerobic Natural 

Sourced through our partners at Falcon Coffee.

Brewing Recommendation

While we strive to roast our coffees to be enjoyable using any brewing method, try Niguse Nare on Chemex. 

Chemex Brewing Ratio - 1:16 [i.e. 25g coffee and 400g water]