Nguisse Nare: Sadama, Ethiopia
There are coffees that impress on paper, and then there are coffees that stop you mid-sip. When the latest fresh-crop Ethiopia arrivals came through our friends at Crop to Cup, this lot from Nguisse Nare immediately stood out. Exceptional traceability. A remarkable score. An experimental anaerobic process executed with clear intention. But impressive details only go so far. What mattered most? The cup. And from the very first brew, it absolutely delivered.
Coffee at the Source
To understand this coffee, it’s important to understand Ethiopia — the birthplace of coffee and still one of its most vital producers. Coffee is woven into daily life here, culturally and economically. Millions rely on it for income, and the rhythms of harvest, processing, and export shape entire regions.
Within Ethiopia’s vast coffee landscape, Sidama stands out for its soaring elevations, distinct varieties, and luminous cup profiles. Nguisse Nare’s Setame farm is perched high on a ridge in Bombe at 2,300 meters above sea level. The 10-hectare plot, planted with variety 74158 and intercropped with taro and sweet potato, reflects a careful balance of biodiversity and intention. Purchased in 2021 with a quality-first vision, Setame now serves not only as a farm but also as a dedicated drying station for both natural and anaerobic lots.
Nguisse also works beyond his own land, sourcing cherries from roughly 60 neighboring producers in nearby communities — extending both opportunity and quality standards across the area.
Precision in Processing
During harvest, cherries are floated and meticulously sorted before drying slowly on raised beds for roughly 20 days. Every detail is monitored. Every decision is deliberate. This particular lot undergoes anaerobic processing — a method that can easily tip into overly boozy or chaotic territory if handled carelessly. But here, restraint and refinement define the result. Rather than overwhelming the coffee’s inherent character, the process elevates it. The outcome is structured, articulate, and beautifully composed — proof that experimentation and elegance can coexist.
In the Cup
This coffee is vibrant, layered, and strikingly polished. Expect an immediate burst of ripe mango and lush tropical fruit, followed by an aromatic bouquet of hibiscus-like florals. The texture is juicy and expansive, yet everything feels precise and intentional. As it settles, a warm, gently tangy tamarind note grounds the sweetness, keeping the cup balanced and graceful from start to finish. Many people anticipate anaerobic naturals to be loud or unruly — a kaleidoscope of ferment-driven intensity. This is something entirely different. It’s expressive without being chaotic. Bold, yet refined. It redefines what the process can look like when executed with clarity and care.
A Benchmark for What’s Possible
What struck us most is how beautifully this coffee showcases both innovation and heritage. It honors Ethiopia’s deep-rooted coffee traditions while pushing forward with thoughtful experimentation. The result? One of the most memorable Ethiopias we’ve tasted all year — a coffee that feels as elegant as it is exuberant. Nguisse Nare’s vision is to create a benchmark for quality in Bombe. If this lot is any indication, he’s well on his way.