Nguisse Nare Bombe Natural

A classic profile from the famed Sidama region: fruit-forward and sweet. We detected aromas of blueberry, honey, and navel orange. Notes of black cherry, blueberry lemonade, and papaya are prominent in the brewed cup. The silky body and black cherry acidity resolve into a clove-tinged finish.

Details

Producer: Nguisse Nare's Drying Station Farm: Nguisse Nare and 60 registered outgrowers Region: Sidama Bensa Bombe Altitude: 2,240 masl | 7,349 feet Varietal: 74158 Process: Natural Roast: Light Notes: Black Cherry, Honey, Blueberry Lemonade

The Story

This lot was sourced by our friends at Crop to Cup, who initiated a relationship with Nguisse Nare in 2023: 

"Sitting atop a ridge at 2300 MASL in Bombe, Nguisse Nare’s 10 hectare farm 'Setame' is planted with variety 74158 intercropped with taro and sweet potato. With his two other farms—one in Kokose, one in Tiburo—he produces natural and anaerobic coffees using his own cherry as well as cherry collected from around 60 of his neighbors.

"When we visited in December, we spoke with Thomas Tosha, the farm manager at Setame, as well as Demisse Turuma, the Industry Manager (resident post-harvest processing expert) while touring Nguisse’s drying station and farm. With a strict focus on quality, Nguisse floats his cherries before drying them slowly on raised beds over 20 days."

The Nguisse Nare Bombe Natural is a standout selection from the Sidama Bensa Bombe region of Ethiopia. Sourced by PT's Coffee Roasting, this lot features the 74158 varietal, cultivated at an elevation of 2240 masl. As a natural-processed coffee, the cherries are dried with the fruit intact, a technique that often imparts a distinct sweetness and complexity to the final cup. You can learn more about how these processing methods influence the final profile in our guide.

This specific coffee is characterized by vibrant notes of black cherry, honey, and blueberry lemonade. When evaluating such nuanced profiles, many enthusiasts find it helpful to reference a flavor wheel to better identify the subtle layers of fruit and sweetness present in the cup. By highlighting the unique terroir of Nguisse Nare’s drying station, this coffee offers a clear expression of the high-altitude conditions found within the Bensa district.