Origin
Sidama
Altitude
1800 MASL
Process
anaerobic natural
Skip to product information
Archive: Ethiopia Niguse Nara
Strawberry Candy, Blood Orange
The Deets
This 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 taste big strawberry candy flavors up front (think of those little ones your grandma used to carry around), complemented by perfume-like florals and a sugary-sweet finish.
Aeropress XL
Grind:
Dose:
Water:
Time:
TDS:
Breville Espresso
GRIND:
DOSE:
WATER:
TIME:
TDS:
Hario V60
GRIND:
DOSE:
WATER:
TIME:
TDS:
REST IN PEACE
We recommend resting fresh coffee before drinking it. This allows the volatility of the roast time to subside, and the sweetness and character to shine. For best results, rest washed coffees for 5–10 days, natural coffees for 10–15 days, and experimental processed coffees for 15–30 days.
