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Ethiopia, Nguisse Nare, Natural

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. Nguisse bought the farm about five years ago, with a strict focus on quality. He floats his cherry before drying them slowly on raised beds over 20 days.

Brewing Method Recommendation: Espresso and filter brew are our favorites methods for this tropical coffee.
    • Filter/Pourover Recipe
      • Dose · 25g 
      • Water · 400g
      • Temp · 203F
      • Ratio: 16 to 1 Water to Coffee for a full bodied cup. Use a little more water up to 17:1 ratio if you like the more delicate florals and lighter tropical notes to come through or take it down to 15:1 if you like syrupy coffee.
      • Brew Time: 4:00 is a good starting point
    • Espresso Recipe
      • Coffee Dose · 20g 
      • Beverage Weight · 50g
      • Ratio: 2.5:1 
      • Brew Time: 30-26 seconds
      • Temp · 201F @ 9bar





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