Niguse Nara Mungaro - Wholesale

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 Bensa district of Sidama, Ethiopia, the Niguse Nara Mungaro lot represents a meticulous approach to regional coffee production. This selection is processed via the anaerobic natural method, a technique that often encourages unique fermentation profiles, resulting in the distinct stone fruit, cherry cola, and marshmallow characteristics identified by Coffea Roasterie.

Anaerobic processing involves fermenting coffee cherries in an oxygen-deprived environment, which can significantly alter the final cup profile compared to traditional drying methods. While natural-processed coffees from this region are frequently celebrated for their intense sweetness and complex acidity, the specific influence of anaerobic fermentation adds a layer of depth that challenges the palate. To better understand how these specific descriptors align with broader sensory categories, enthusiasts may find it helpful to reference the flavor wheel when evaluating the nuances of this high-altitude harvest.