Anasora

We have long had an affinity for coffees from Ethiopia’s Guji zone and this supremely clean naturally processed lot from the Anasora district adds to the wide array of astonishing coffees we’ve sourced from this most recent Ethiopia harvest. We’re tasting fresh grape and tropical fruit with a honey-like sweetness and body. 

This coffee started with many smallholder farmers in Anasora who selectively handpicked ripe fruit and delivered it to the washing station for processing. The coffee is first stored in a warehouse at 75 degrees Fahrenheit for 10 hours of aerobic fermentation. It is then moved to shaded raised beds for 3 to 4 weeks, being regularly mixed and rotated to ensure even drying.