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Ethiopian coffee is always special due to its tea-like texture and complex aromas. However, the unique anaerobic processing of this excellent lot from the Anasora Washing Station in Guji results in an exceptional, top-class taste experience.

First, the coffee cherries are harvested, and unripe, overripe, and green cherries are sorted out. Then, only the fully ripe, red cherries are placed in special bags and tightly sealed. During anaerobic processing, the coffee cherries ferment in a completely sealed, oxygen-free fermentation tank, with the oxygen removed using a vacuum system.

After approximately 18–24 hours, anaerobic fermentation begins due to the build-up of CO₂ pressure in the tank. The cherries then ferment for four days, during which the pressure forces the flavors of the juicy pulp into the coffee beans. At the end of the process, the cherries change color from red to yellow. After careful extraction from the tank, the coffee is then dried on nets in the shade for 15–18 days.

The special processing of this aromatic green coffee creates a truly exceptional coffee experience. In your cup, you'll find a concentrated burst of exotic fruits and berries, along with velvety tea notes of Earl Grey and Rooibos.

Region: Guji, Oromia, Anasora

Producer: Anasora Washing Station

Cultivation altitude: 2300 m

Variety: Kurume, Dega, Wolisho

Preparation: Anaerob 5 Tage

Preparation recommendation: Pour-over, Aeropress, French Press, filter coffee machine, cold brew, portafilter machine, moka pot

Best Taste Recommendation: 1 - 12 weeks after roasting (Best Before Date- 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile:

In recent years, the options for perfectly preparing the coffee bed have become increasingly numerous. One of the most established methods is the Weiss Distribution Technique (WDT), which distributes the coffee as evenly as possible in the sieve.

With The Comb, Baristal Hustle offers an indestructible and incredibly versatile WDT tool that we couldn't keep from you. The 25 holes in the silicone handle open up a multitude of possibilities for positioning the needles, allowing you to find the optimal arrangement for your own technique.

Features:

Robust silicone handle with 25 holes

30 pcs 0.35mm needles (without tip)

Transport box and needle tube

Rodolfo Ruffatti Battle is a visionary, a friend, and a passionate coffee farmer. On his Finca El Salvador at the foot of the Santa Ana volcano, he cultivates numerous Arabica varieties, from Bourbon, Typica, and Caturra to Pacamaras and Geisha. After harvesting, the coffee is processed in a previously disused dry mill, which Rodolfo has put back into operation for himself and other coffee farmers. This has allowed the local population to retain an important production facility for processing the coffee cherries and has secured numerous jobs in the region.

This rare Bourbon lot originates from 60-year-old coffee plants, which, while bearing slightly fewer cherries, develop unique aromas due to their advanced age. Rodolfo is a researcher in coffee cherry processing, constantly experimenting and building his internationally acclaimed expertise. For this particular lot, the coffee cherries were fermented for 120 hours in a low-oxygen environment and then dried on nets – this process imparts body, funky aromas, and excellent sweetness.

In the cup, we taste cherries, berry punch, dates, and a delicate milk chocolate finish. A true delight as a V60, Aeropress, French press, cold brew, or fruity espresso. Enjoy!

Body: 4/5

Fruit: 3/5

Espresso cup and saucer made of white porcelain with blue lettering.

Max. capacity: 75ml

Awarded the Reddot Design Award, the Fellow Stagg EKG Pro is not only beautiful to look at, but also offers numerous useful features. With 1200 W of power, you can heat water to the desired temperature in no time and keep it hot to the exact degree for up to 1 hour. The rotary knob makes the kettle particularly intuitive and easy to use. You can read the water temperature at any time on the illuminated LCD display in either Celsius or Fahrenheit. A counterweight is built into the handle of the kettle. This makes the pot particularly comfortable to hold and you can pour with extreme precision through the narrow spout. With the Fellow Stagg EKG Pro, you have maximum control over the flow rate when preparing filter coffee. A cult object for all discerning baristas who value quality and design.

Volume: 0.9 L

Power: 1,200 watts

Material: Kettle and lid made of stainless steel, base made of plastic

Dimensions: 29 cm x 17 cm x 20 cm

Cable length: 75 cm

Voltage: 220V / EU plug

The new M47 Simplicity is more robust than ever thanks to its magnetic collection container. Its smooth aluminum housing and stainless steel base and lid rim are securely and reliably attached to the grinder with 11 magnets.

Other features of the mill:

All Kinu grinders come with a 5-year warranty.

Latte cup and saucer made of white porcelain with blue lettering.

Max. capacity 280ml

Origin: Spices from the Himalayas, black tea from Assam, India

Preparation recommendation

Boil 500ml water with 10g of masala chai and simmer for 5 minutes. Add 250ml of milk of your choice, bring back to a boil, and simmer for another 3 minutes. Add sugar to taste.