Perched on a ridge at 2300 meters in Bombe, Nguisse Nare’s “Setame” farm spans 10 hectares planted with variety 74158, intercropped with taro and sweet potato. He also manages farms in Kokose and Tiburo, sourcing cherry both from his own plots and from some 60 neighboring producers. Nguisse purchased Setame in 2021 with a focus on quality, and today it serves as both farm and drying station for his natural and anaerobic lots. During our last visit, we met farm manager Thomas Tosha and Industry Manager Demisse Turuma, who oversees post-harvest processing. After touring the drying station—where cherry is floated then dried slowly on raised beds for 20 days—we shared a traditional enset meal and heard Nguisse’s vision for making Setame a benchmark for quality in Bombe.