Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic
Ethiopia Negusse Nare Limited Oxygen Anaerobic

Ethiopia Negusse Nare Limited Oxygen Anaerobic

Regular price $30.00
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Catalyst Trade has been working with farmers in Ethiopia for over 8 years. They met farmer Negusse Nare through Asnake Bekele, an Ethiopian farmer who played an integral role in the development of quality coffee processing and farming in the Sidama region of Ethiopia. Catalyst Trade has worked with Asnake Bekele on many large projects, including helping in processing research projects, new processing development, and producer group development and collaboration. These collaborations and partnerships led to an overall increase in the quality of coffee from this region. It has also allowed farms like the Negusse Nare farm to experiment more with processing methods.

The Negusse Nare farm is a 6-hectare farm that employs about 75 people and has been in operation for 6 years. Ripe, red coffee cherries are hand harvested; a labor-intensive process that provides more quality control. Hand-harvested cherries are then taken through another quality check before being taken into the extra fermentation step that makes this coffee special. The cherries are bagged in a controlled environment that limits interior oxygen levels and brings on fermentation. This processing method is often called anaerobic or carbonic maceration, tying it to descriptors more often used in the processing of some wines. The addition of this fermentation step brings the coffee more clarity and sweetness and intensifies the fruity notes so often expressed in an Ethiopian coffee. It is light and tropical while maintaining depth and a balanced sweetness. 

We taste peach, pineapple, muscavado, and port wine. 

Process: Anaerobic

Region: Sidama

Village: Haro Tibiro

Farm: Negusse Nare

Varietals: 74158, 74112

Farm Elevation: 1,966 MASL 

Product Details:

  • 8oz whole bean coffee
  • Micro-roasted in Lexington, KY