The Story
Sitting atop a ridge at 2250 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with variety 74158 intercropped with taro and sweet potato. Nguisse bought the farm four years ago and with a strict focus on quality he floats his cherry before drying them slowly on raised beds over 20 days.
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.
Thomas Tosha is the farm manager at Setame and Demisse Turuma is the Industry Manager (the term of choice for the resident post-harvest processing expert) and they both help produce these outstanding coffees.
Recommended Rest time - 3 weeks
Filter brew: 1:16.5, 90C
Espresso: 1:2.4, 90C, 32s
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Sitting atop a ridge at 2250 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with variety 74158 intercropped with taro and sweet potato. Nguisse bought the farm four years ago and with a strict focus on quality he floats his cherry before drying them slowly on raised beds over 20 days.
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.
Thomas Tosha is the farm manager at Setame and Demisse Turuma is the Industry Manager (the term of choice for the resident post-harvest processing expert) and they both help produce these outstanding coffees.
Recommended Rest time - 3 weeks
Filter brew: 1:16.5, 90C
Espresso: 1:2.4, 90C, 32s
