Ethiopia Negusse Nare Natural

Sale price Price $19.00 Regular price

Our friends at Catalyst are at it again. This year we have branched out from our Bombe offerings and added this sweet and clean natural from Negusse Nare.

Negusse is part of the producing group Asnake Bekele(Sidama Coffee legend) and his partner Aklilu Admassu have vertically integrated with. He’s focused on quality and on advancing the future of traceable, single-producer Ethiopian coffee. In a recent event co-hosted by Asnake’s company and Catalyst Trade, Negusse Nare spent two days with us learning details of advanced processing, financial management, and many other aspects of successful coffee production before taking to a boat to enjoy the bright sun and the hippo sightings on the Great Rift Valley Lake of Hawassa, where the retreat was held.
Asnake shares that on Negusse’s farm, “Red Cherries are harvested by hand-picking. This is very labor intensive, and around 75 seasonal and daily laborers are employed for selective harvesting, transporting, sorting and drying. Pickers many a time have to return to the same tree multiple times as coffee cherry doesn’t ripen all at the same time. Carefully harvested cherries are then are loaded into bags or baskets and taken to the drying location. The cherries are spread out in thin layers to dry in the sun. Only special raised drying beds or tables, which are made out of wood posts, are used and covered in bamboo mat. In order to ensure even drying and to avoid mold, fermentation or rotting, the cherries are turned 6 times per day. It could take
15 – 21 days for specific lots to reach optimum moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and cracking sample dried cherries by teeth. When the drying is complete, the dried cherries are loaded into poly bags and stored in temporary warehouse. It will then ultimately transported to the dry mill and
warehouse located at Daye town.” At that point the dried cherry is removed and a phase of pre-cleaning is done by hand before the coffee is loaded into bags for transportation to Addis Ababa for further export preparation at the final dry mill.

Flavor Profile
Comfort- Round & Smooth

Adventure - Pointed & Punchy

Luxury - Top Shelf

Cupping Notes
Rose Hips, Raspberry Jam, Chocolate Cherry Cordial

Full Natural dried on raised beds

Haro Tibiro Village, Bensa District, Sidama Region, Ethiopia

Indigenous Heirloom- 74158 & 74112

1966 MASL

Recommended Recipe
Brew Method - Chemex
Dose - 42g (6tbsp)
Grind - Medium Fine
Bloom - 70ml/20 seconds
Pour - 24oz (700ml)