Ethiopia - Nguisse Nare Murago Lot 1 | Natural - Archived

Origin

• 🇪🇹 Ethiopia

Tasting notes

Character

• Experimental
  50
• Funky
  40

Sitting atop a ridge at 2250 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. 74158 intercropped with taro and sweet potato. Nguisse bought the farm four years ago and with a strict focus on quality he floats his cherry before drying them slowly on raised beds over 20 days. With his two other farms—one in Kokose, one in Tiburo—he produces naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and anaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. coffees using his own cherry as well as cherry collected from around 60 of his neighbors. Thomas Tosha is the farm manager at Setame and Demisse Turuma is the Industry Manager (the term of choice for the resident post-harvest processing expert) and they both help produce these outstanding coffees. Recommended Rest time - 3 weeks Filter brew: 1:16.5, 90C Espresso: 1:2.4, 90C, 32s