Perched atop a ridge at 2,300 MASL in Bombe, Nguisse Nare’s 10-hectare farm “Setame” is planted with variety 74158, intercropped with taro and sweet potato. Alongside his two other farms—one in Kokose and one in Tiburo—Nguisse produces both natural and anaerobic coffees using cherries from his own trees as well as from approximately 60 neighboring farmers.

During a visit this past December, our importing partner met with Thomas Tosha, the farm manager at Setame, and Demisse Turuma, the Industry Manager—a local term for the postharvest processing expert. Nguisse exports his own coffee, allowing him to retain up to 88% of the final sale price.

Over a traditional meal of enset, they learned that Nguisse purchased the Setame farm just four years ago with a clear mission: to focus strictly on quality. He floats his cherries before drying them slowly on raised beds for about 20 days.

This particular lot comes from 16 outgrowers. Our importing partners also track the prices paid for cherry and any secondary premiums offered, helping ensure transparency and fairness throughout the supply chain.

This isn’t Commissary’s first individual-grower Ethiopia natural from Bensa—but it’s another example of why we’re so excited about the growing number of producers who are making excellent coffee and exporting on their own terms.

Tastes Like: Strawberry, Melon, Tamarind