Niguse Nara Anaerobic Natural - Ethiopia Limited Release

About Niguse Nara The Murago area of the Sidama region in Ethiopia is covered in a densely layered semi-forest terrain that includes many crops like coffee (of course!) and false banana trees (that help provide the much needed shade for the coffees). It’s a practically perfect agro-ecology environment for growing coffees. This specific station processes coffees from Niguse Nara and his relatives who have farms in the area. The varieties on these farms include ones from JARC (74158, 74110, 74112), which selects local landraces from various zones and logs and organizes them as a way to bring a little more understanding and organization to the multiple ‘wild’ varieties that grow in Ethiopia. There’s also a very local landrace called Sidamo that also grows on these farms. Coffees are only picked when they are bright red and perfectly ripe. After delivery to the station, cherries are sealed in large barrels with water for 56 hours, fermenting without oxygen (anaerobic). Then, they are laid