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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:

This outstanding washed Grade 1 lot comes from the Banko Gotiti washing station in the Kochere district of Ethiopia's Yirgacheffe region. Under the management of Alemu Bukato, the washing station processes the harvests of around 650 local smallholders. The combination of altitudes of up to 2,200 meters, fertile soils, and abundant rainfall forms the basis for the high quality of this micro lot. The flavor profile is largely influenced by the use of traditional heirloom varieties. These give the coffee the citrus aromas characteristic of this region, as well as floral and herbal nuances of lavender, jasmine, and bergamot, and a tea-like body.

The processing follows strict standards: after pulping, the coffee ferments for 36 to 48 hours in fermentation tanks, is washed, and sorted according to density. The subsequent drying on African raised beds takes 12 to 15 days. To ensure consistent quality, the parchment coffee is turned regularly and protected from intense midday sun and nighttime moisture. Once the optimum moisture content has been achieved, the final drying and sorting takes place in Addis Ababa. Intensive manual selection ensures that only flawless beans are packed in GrainPro bags for export. This careful processing of the green coffee guarantees the highest quality, for which the Banko Gotiti Washing Station has been renowned for years.

Region: Yirgacheffe, Kochere District

Producer: Banko Gotiti Washing Station

Cultivation altitude: 2,100 m

Variety: Heirloom

Preparation: Washed

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

Best Taste Recommendation: 1 - 8 weeks after roasting (Best Before - 1 year)

Body: 3/5

Fruit: 4/5

Flavor profile: