Sitting atop a ridge at 2300 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with variety 74158 intercropped with taro and sweet potato. With his two other farms—one in Kokose, one in Tiburo—he produces natural and anaerobic coffees using his own cherry as well as cherry collected from around 60 of his neighbors. When we visited in December, we spoke with Thomas Tosha, the farm manager at Setame, as well as Demisse Turuma, the Industry Manager (the term of choice for the resident postharvest processing expert) while touring Nguisse’s drying station and farm. Over a traditional meal of enset, we learned that Nguisse bought the farm four years ago, with a strict focus on quality. He floats his cherry before drying them slowly on raised beds over 20 days.
Sitting atop a ridge at 2300 MASL in Bombe, Nguisse Nare’s 10 hectare farm “Setame” is planted with variety 74158 intercropped with taro and sweet potato. With his two other farms—one in Kokose, one in Tiburo—he produces natural and anaerobic coffees using his own cherry as well as cherry collected from around 60 of his neighbors. When we visited in December, we spoke with Thomas Tosha, the farm manager at Setame, as well as Demisse Turuma, the Industry Manager (the term of choice for the resident postharvest processing expert) while touring Nguisse’s drying station and farm. Over a traditional meal of enset, we learned that Nguisse bought the farm four years ago, with a strict focus on quality. He floats his cherry before drying them slowly on raised beds over 20 days.
