This single-origin Ethiopian coffee comes from Nguisse Nare's 10-hectare farm "Setame" located on a ridge in Bombe at 2250 meters altitude. The farm is planted with variety 74158 and intercropped with taro and sweet potato. The coffee undergoes natural processing, with cherries being floated before drying slowly on raised beds over 20 days. Farm manager Thomas Tosha and Industry Manager Demisse Turuma oversee the production. Nguisse Nare also operates two other farms in Kokose and Tiburo, producing natural and anaerobic coffees using cherry from his farms and approximately 60 neighboring producers.
