Archive: Ethiopia Niguse Nara Archive

Archive: Ethiopia Niguse Nara ArchiveThis one comes from producer Nigusa Nara in Bensa Village, Sidama. Nara is the village's lead farmer. Bensa's coffee is fruity, floral, clean, and complex. This one is special because Nigusa uses an anaerobic process, contributing to its intense flavor. This coffee undergoes an extended fermentation. Ripe cherries are hand picked, sorted, and put into sealed plastic bags for 56 hours before being carefully dried under a shade net for 3 4 weeks. We

then fermented without oxygen for 50 hours

and baker's chocolate in the cup

The coffee is rinsed to halt microbial activity

In the cup

They are then pulped and fermented anaerobically for 96 hours with yeast and sanitized with an ozonated water injection

fruity acidity

and depulped right after being delivered

the cherries are transported to Finca Idealista for processing

The Sana'a region's high elevations

Sebastian Ramirez is a fourth-generation coffee farmer who specializes in carbonic maceration and varietal innovation

and marshmallow

with a mix of pre-fermented orange and passion fruit and yeast