Nigusie Lemma is a coffee farmer in the Mitto Gunim area of Limu Kossa woreda (district) northwest of Jimma. We had found this coffee through the DST direct trade auction set up by the Ethiopia Coffee Exchange last year, and those early lots were really fantastic. This is a later arrival of the same harvest crop of coffee. I think it cups outstanding. For this year, Nigusie Lemma was our absolute favorite natural (dry-process) coffee, and considering its late arrival in the season, the cup is quite remarkable. The preparation is really good for a dry-process Ethiopia coffee. The bane of natural coffees is the under-ripe, green coffee cherry that makes it onto the drying tables. Without the separations for unripe fruit that occur in wet-process systems, poor selection in harvest of ripe coffee mixed with unripe will ruin the cup quality. Unripe coffee is chemically inadequate to have browning reactions (Maillard reactions) during the roast, so they remain tan in color no matter how long they are roasted. We call them quakers, for some reason. With Nigusie Lemma, there was a lot better selection of ripe cherry in picking, and pre-sorting to remove under-ripes. There are a few quakers in the cup, but the percentage is extremely low.