Niguse Nara Mungaro

This is our first time buying coffee from the Niguse Nara Murango Site, and it wowed us from the start. We knew we had to share it with you. In the cup, expect lots of stone fruit, cherry cola-like complexity, and a sweetness and body reminiscent of marshmallow.

Origin: Bensa, Sidama, Ethiopia Processing: Anaerobic Natural Varietal: 74158, 74110, 74112, Sidamo Elevation: 2000-2100 MASL Tasting Notes: Stone Fruit, Cherry Cola, Marshmallow

Importing Partner: Falcon Coffees

Sourced from the Niguse Nara Murango Site in the Bensa district of Sidama, this Ethiopian offering from Coffea Roasterie showcases the distinct profile of the region. The coffee is processed using an anaerobic natural method, a technique that often influences the final cup by intensifying sweetness and altering the acidity profile. While general flavor wheel categories help us navigate complex profiles, this specific lot presents a unique combination of stone fruit, cherry cola, and marshmallow notes.

Grown at an elevation of 2000-2100 masl, the beans benefit from the specific environmental conditions of the Bensa region. Anaerobic processing is frequently utilized to push the boundaries of traditional cup profiles, often resulting in a more pronounced body and unconventional sweetness. By exploring these specific processing methods, drinkers can better understand how post-harvest techniques interact with the inherent characteristics of Ethiopian heirloom varieties to create such distinct sensory experiences.