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:
- Maracuja
- Strawberry
- Bergamot
- Rooibos
