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Single Origin

Negusse Nare - Ethiopia

Bensa, Sidama, Ethiopia

Village: Haro Tibiro Village
Owner: Negusse Nare
Altitude: 1,966 MASL
Variety: 74158 & 74112
Certifications: NOP & EU Organic
Soil Type: Clay Loam
Process: Natural
Whole Bean Coffee
12oz.
Negusse Nare - Ethiopia

Tasting Notes

Guava Jam, Rose, Peach

Process

Natural

Region

Producer

Asnake Bekele

In 2014, our green coffee partner, Catalyst Trade, began working with Asnake Bekele. Now; you might recognize Asnake because of his signature modest, gold-toothed grin—but you might not know that he is single-handedly responsible for us all having the privilege of drinking (importing, roasting, serving) quality natural-processed Sidama coffee! Many years ago, when Asnake worked as the manager of the prominent Sidama Coffee Farmer’s Cooperative Union, he presented the idea to the producers to add raised-bed natural processing to their washed processed coffee. At the time, he was laughed at! But luckily for us all, he persevered, and of course now we all know the glory of natural-processed Sidama coffee. While Asnake’s career in Ethiopian coffee has spanned many high points, Catalyst Trade, had the privilege of partnering with him on a number of projects which included groundbreaking processing work in Kochere and Gelana Abaya (together we introduced honey processing) as well as on a researched article which directly resulted in over $8 million USD being invested by the Ethiopian government into the Gedeo Zone to repair dozens of washing stations damaged in the 2017 riots. He also helped organize several producer groups in various parts of Ethiopia as well as served as an incredibly wise Ethiopian coffee expert and resource to Catalyst. When he began his latest endeavor—partnering with outstanding Sidama single producers such as Negusse Nare—they were on board from the first moment, and in fact have had the privilege of being his very first collaborative partner and of building this program with him. Negusse Nare is part of the producing group Asnake and his partner Aklilu Admassu has vertically integrated with. He’s focused on quality and on advancing the future of traceable, single-producer Ethiopian coffee. Asnake shares that on Negusse’s farm, “Red Cherries are harvested by hand-picking. This is very labor intensive, and around 75 seasonal and daily laborers are employed for selective harvesting, transporting, sorting and drying. Pickers many a time have to return to the same tree multiple times as coffee cherry doesn’t ripen all at the same time. Carefully harvested cherries are then are loaded into bags or baskets and taken to the drying location. The cherries are spread out in thin layers to dry in the sun. Only special raised drying beds or tables, which are made out of wood posts, are used and covered in bamboo mat. In order to ensure even drying and to avoid mold, fermentation or rotting, the cherries are turned 6 times per day. It could take 15 – 21 days for specific lots to reach optimum moisture content depending on the sun access and temperature. This is determined by observing brightness of the skin and cracking sample dried cherries by teeth. When the drying is complete, the dried cherries are loaded into poly bags and stored in temporary warehouse. It will then ultimately transported to the dry mill and warehouse located at Daye town.” At that point the dried cherry is removed and a phase of pre-cleaning is done by hand before the coffee is loaded into bags for transportation to Addis Ababa for further export preparation at the final dry mill.