Ethiopia Nigusse Nare Extended Fermentation
This is the first year that renowned Ethiopian producer Nigusse Nare has experimented with extended fermentation, a process that consisted of first pulping the cherries, then sealing them in barrels to ferment for 40-60 hours, washing, and, finally, drying on raised beds. This intricate technique resulted in a uniquely nuanced flavor profile with notes of honeydew, lime, plum, Rainier cherry, and rhubarb.
Nigusse farms ten hectares of land in the Huro Hibiro village of Bensa, Sidama. Here he grows various varieties from the Jimma Agricultural Research Center, selected for their disease resistance, high yield, and cup quality. His coffee is all processed and dried at his family home, and he has consistently produced exceptional coffees.
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