Nguisse Nare Bombe Natural Grind Options:Fine pour until you’ve reached the

pour until you’ve reached the ideal weight of 750g of water

so they either sell their coffee as cherries or use the few remaining micro-mills owned by individual farmers

and dry-fermented for 16-24 hours

with an average tree age of 12 years

fresh water for 12-24 hours produces a rich

Nguisse Nare Bombe Natural Grind Options:Fine pour until you’ve reached theA classic profile from the famed Sidama region: fruit forward and sweet. We detected aromas of blueberry, honey, and navel orange. Notes of black cherry, blueberry lemonade, and papaya are prominent in the brewed cup. The silky body and black cherry acidity resolve into a clove tinged finish. Details Producer: Nguisse Nare's Drying Station Farm: Nguisse Nare and 60 registered outgrowers Region: Sidama Bensa Bombe Altitude: 2,240 masl 7,349 feet