PT's Coffee - Ethiopia Nguisse Nare Bombe Natural - 10 oz.

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STORYarticle-shape

A 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.

This lot was sourced by our friends at Crop to Cup, who initiated a relationship with Nguisse Nare in 2023:

"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 (resident post-harvest processing expert) while touring Nguisse’s drying station and farm. With a strict focus on quality, Nguisse floats his cherries before drying them slowly on raised beds over 20 days."

PT's Coffee

Ethiopia Nguisse Nare Bombe Natural

Roasts and ships Monday thru Thursday.
$21.00 / 10 oz.
SELECT GRIND
Whole Bean
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Whole Bean

French Press

Drip Grind

Espresso Grind

Other Sizes

10 oz.
2 lbs.
5 lbs.

or

Characteristics
CHARACTERISTICS
ROAST

Light

BODY

Silky

ACIDITY

Black Cherry

NOTES

Black Cherry, Honey, Blueberry Lemonade

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Story

STORYarticle-shape

A 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.

This lot was sourced by our friends at Crop to Cup, who initiated a relationship with Nguisse Nare in 2023:

"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 (resident post-harvest processing expert) while touring Nguisse’s drying station and farm. With a strict focus on quality, Nguisse floats his cherries before drying them slowly on raised beds over 20 days."

Roaster Detail
PT's Coffeearticle-shape
Estabilished:
1993
Owners:
Jeff Taylor, Fred Polzin
Awards:
2020 Good Food Award Finalist
2019 +2018 Best Coffee in Every State (Food + Wine)
2013 Good Food Award Winner
2011 Top 17 Roasters in America - Fortune Magazine
2009 Macro Roaster of the Year (Roast Magazine)
MORE COFFEES FROM THIS ROASTER

PT's Coffee Roasting Co. is an award-winning coffee roaster founded in Topeka, Kansas, in 1993.2020 Good Food Award Finalist

Our mission: exceptional coffee, lifelong friendships, and the wisdom to appreciate both.

They were named Roast Magazine's Roaster of the Year in 2009. Nearly 80% of the coffee we produce is acquired through our Direct Trade program. Exceptional freshly roasted coffee beans depend upon great partnerships, and our partners are selected for more than just their harvests—they are socially responsible and environmentally conscious.

Today, we roast dozens of single-origin specialty coffees and signature blends for our retail locations, wholesale clients, and online customers around the world.

PT's is among the leading roasters reviewed by industry resource Coffee Review, with nearly forty 94+ scores and seven appearances on their Top 30 Coffees of the Year. PT's has also received accolades from the Good Food Foundation and publications including Uncrate, Food + Wine, Gear Patrol, The Daily Meal, and more. Exceptional freshly roasted coffee beans depend upon great partnerships, and our partners are selected for more than just their harvests—they are socially responsible and environmentally conscious.

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