Ethiopia Niguise Nara 56 Hour Fermentation Natural Process

‘Very Fun, Floral, Sweet, Fragrant, Strawberry Ice Cream, Jasmine, Lime’

Niguise Nara has been a lead farmer at the Bensa village, of Sidama Regional State which takes 2 hrs of drive to East of Hawassa. The village has a very suitable agro-ecology climate to grow typical Sidama coffee.

With altitudes ranging from 2100 -2400 masl, it is one of the highest growing regions in Sidama area. Coffee here grows intercropped with fruits and under semi forest shade. Small holder producers are apart from one another.

He has reach experience on quality coffee cultivation that he inherited from his families.

He started processing special processing such as 56 hrs fermented coffee by applying the proper processing techniques at Murango site as he trained from coffee professionals at Bensa from the last few years. He only harvested fully ripe cherry, sorted, and soaked them in water to avoid the floaters. Then put the cherry in plastic bags and stayed for 56 hrs. Then do the drying under shade net that took up to 3-4 weeks.

This scored a whopping 89 on Falcon Coffee’s cupping table, and the subtle and complex flavors indicate that.

Photo: Falcon Coffee