Ethiopia - Niguse Nara - Murago Kebele - 56hr Extended Anaerobic Natural

• Country: Ethiopia
• Region: Eastern Sidama, Bensa Worade
  
• Farm: Mungaro Site
• Producer: Niguse Nara
  
• Varietal: 74158,74110, 74112 + Local Landrace
• Process: 56hr Anaerobic Natural
• Altitude: 2100 MASL
• Cupping Notes: Strawberry Candy, Blood Orange, Apricot Blossom, Nectarine Acidity, Jasmine, Juicy Cherry Sweetness and Floral
• Rest: ** We suggest to let all of our coffees rest 12-14 days prior to sampling **

Description:

Niguse Nara’s 54-hour anaerobic natural is an experimental Ethiopian coffee in which whole cherries are sealed in oxygen-free tanks for roughly 54 hours before drying, allowing fermentation to unfold in a highly controlled environment. This process intensifies fruit character while preserving structure, yielding a cup that is typically dense, aromatic, and layered, with pronounced sweetness, wine-like fermentation notes, and vivid tropical and berry tones. The extended anaerobic phase reflects Nara’s focus on precision fermentation, balancing expressive, modern flavor development with clarity and cleanliness, rather than overt funk.

Niguse Nara is an influential Ethiopian coffee producer and processor, widely recognized for pushing the boundaries of fermentation-driven coffee while maintaining a strong connection to place and quality. Through operations like Ana Sora and associated sites, he has helped elevate Guji’s reputation by combining high-elevation cherry selection with precise anaerobic and extended fermentation techniques. Nara is known for producing coffees that are intensely expressive yet clean, positioning him as a leading figure in Ethiopia’s modern specialty coffee movement.

Murago Kebele is one of the best coffee producing areas in the well-known Bensa Woreda. Niguse Nara’s Mungaro is a high-elevation site in Ethiopias Guji zone, managed with an emphasis on meticulous cherry selection and fermentation control. The site’s combination of cool nights, strong daytime sun, and well-draining soils promotes slow ripening, resulting in high sugar concentration and aromatic intensity. Coffees from Mungaro are often processed using anaerobic or extended natural methods, producing cups that are vibrant and fruit-forward yet notably clean, highlighting both modern fermentation technique and a clear expression of Guji terroir.