ETHIOPIA NIGUSE NARE ANAEROBIC NATURAL

Murago Kebele is one of the best coffee-producing areas in the well-known Bensa Woreda. Murago is situated in the Sidama Regions of Eastern Sidama zone. Murago is well-known for its densely layered semi-forest vegetation structure, which includes shade-grown coffee trees, false bananas and other crops as well. It is a prime example of the best agro-ecology for growing coffee. This specific station gets most of its cherries from 35 members of his relatives that are around his farm area deliver their cherries to the station.

Because the coffee cherries ripen at different times; harvesting is done manually by hand. Ripe cherries are bright red and are harvested selectively to ensure quality. For anaerobic fermentation, the cherries are placed in large barrels with water and sealed from oxygen for 56 hours. After fermentation the pulp and mucilage are removed, and the beans are laid on raised beds where they slowly sun dry for 25-30 days.

This lot undergoes 56 hours of anaerobic fermentation before being finished as a natural. The resulting combo of the two processing methods results in a bright, layered sweetness and an effervescent mouthfeel.