Nigusse Nare farms in Sidama. His parents had the land before him, he’s added to it over the years, and these days he also buys cherry from about sixty neighbours, so a fair bit of this is theirs.

The cherries went into sealed barrels for a couple of days, then dried whole on raised beds for about three weeks. Shutting the air out changes how they ferment. You get more fruit and less of the tea-like thing Ethiopian naturals usually do.

Raspberry mostly, with orange blossom behind it and a candied sweetness at the end. We roast it light.