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Nguisse Nare: Sadama, Ethiopia

from $28.00

When fresh-crop Ethiopian coffees arrived from our Chicago friends at Crop to Cup, this one instantly stood out on paper—immaculately traceable, high scoring, and driven by a deeply intentional, experimental process.

In the cup, it exploded with juicy mango and tropical fruit, a lush bouquet of hibiscus-like florals, and a warm, gently tangy tamarind sweetness, all vibrant yet remarkably refined.

An elegant and expressive anaerobic natural from Sidama, it exemplifies the beauty of Ethiopian coffee and was, without question, one of the best Ethiopias I tasted all year.

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When fresh-crop Ethiopian coffees arrived from our Chicago friends at Crop to Cup, this one instantly stood out on paper—immaculately traceable, high scoring, and driven by a deeply intentional, experimental process.

In the cup, it exploded with juicy mango and tropical fruit, a lush bouquet of hibiscus-like florals, and a warm, gently tangy tamarind sweetness, all vibrant yet remarkably refined.

An elegant and expressive anaerobic natural from Sidama, it exemplifies the beauty of Ethiopian coffee and was, without question, one of the best Ethiopias I tasted all year.

A vibrant and elegant coffee from Sidama that redefines the anaerobic process.

When a wave of fresh-crop Ethiopia offerings landed from our friends at Crop to Cup—the fantastic Chicago-based importer—this coffee immediately caught my eye. On paper, it had everything I dream of: exceptional traceability, a sky-high score, and a deeply intentional, experimental process that begged to be tasted. From the very first sip, it absolutely delivered, bursting with ripe mango and other lush tropical fruits layered with a fragrant bouquet of florals like hibiscus. The cup was big, juicy, and vibrant, yet strikingly refined, with a warm, gently tangy tamarind note grounding all that sweetness. I remember blurting out that it was probably the best Ethiopia I had tasted all year—and I stand by that. This coffee stood head and shoulders above everything else on the table, beautifully expressing what makes specialty coffee so special and showcasing the heritage and elegance of Ethiopia, particularly the Sidama region. While many expect anaerobic naturals to be a wild circus of flavors, this is a uniquely graceful and polished expression of the process, proving just how stunning it can be when done right.

 
 

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