Nigussie Nare

Owning a private drying station right at Setame is the “key” that grants Nigussie Nare absolute control over every variable in the processing phase. Here, Nigussie processes cherries from Setame’s 10 hectares, as well as his two other farms in Kokose and Tiburo, along with cherries collected from approximately 60 neighboring smallholders. This synergy turns the drying station into a central nucleus where the strictest standards are applied to produce exceptional Natural and Anaerobic lots.

The process at Setame is a scientific exercise in patience. After harvest, the ripe red cherries undergo a “floating” stage in water to remove low-quality fruit, ensuring maximum uniformity before entering the drying phase. Eschewing haste, Nigussie opts for a slow-drying method that lasts over 20 days on raised beds.

Leading the on-ground operations is Thomas Tosha, the farm manager with a profound understanding of the rhythm of every coffee tree on the Bombe mountainside. Thomas not only supervises cultivation but also directly coordinates the workforce, ensuring every step from maintenance to picking adheres to the highest standards.

However, the soul of the transformation from fresh cherry to green bean lies in the seamless coordination between Thomas and Demisse Turuma. Holding the prestigious title of “Industrial Director” – a local term honoring coffee processing experts, Demisse brings a precise, scientific perspective to the drying station. This intimate connection between an agronomist and a post-harvest technologist creates a robust operational framework for Nigussie Nare’s farm.

In the Ethiopian coffee industry, Asnake Bekele is a legend of perseverance – a man who once overcame ridicule to pioneer the high-altitude raised-bed natural process in Sidama. The partnership between Nigussie Nare and Asnake Bekele is a meeting of minds between an elite producer and a visionary master, together establishing new benchmarks for transparency and Specialty quality. Nigussie Nare is among the few producers hand-picked by Asnake to refine harvesting protocols, ensuring every lot is the fruit of indigenous experience meeting innovative thinking.

The rigor of this partnership is clearly reflected in the meticulous hand-picking process. With a skilled team of about 75 laborers, harvesting at Setame is a testament to patience; pickers must return to the same tree multiple times to select only the cherries at peak ripeness. Once harvested, the coffee is spread in thin layers on specialized wooden and bamboo raised beds to optimize airflow and prevent contamination. Each bean is then strictly preserved in poly bags and stored in Daye town, a testament to a fully closed-loop control process.

The “kinship” between XLIII Coffee and Nigussie Nare is a meeting of two philosophies beating to the same drum of authenticity and transparency in the Specialty world. Nigussie’s willingness to invest in 20-day slow-drying protocols and his meticulous selective harvesting are evidence of a long-term vision: focusing not on volume, but on creating new standards that allow Sidama coffee to transcend old prejudices and stand alongside the world’s greatest names.

Furthermore, the strongest bond between us is a deep-seated concern for sustainable values and humanity within the supply chain. XLIII Coffee admires how Nigussie Nare operates Setame as a nucleus for knowledge, supporting the livelihoods of 60 neighboring farmers through guaranteed purchasing and technical support. This resonance creates a steadfast bond, where both producer and roaster meet at a single destination: delivering a cup of coffee that fully encapsulates the heart and soul of those striving to transform the future of Ethiopian Specialty coffee.