Anasora Site - Smallholder Farmers - Natural Landrace - Ethiopia

Whole Bean
Roast: Light
Recommended Rest: 3-4 weeks from roast date
Tasting Notes: blackberry, mandarin orange, black tea

Origin Details

Region: Anasora District, South Guji Zone, Ethiopia
Elevation: 2200-2300m
Producer: Smallholder Farmers, Anasora Site
Process: Natural
Variety: Landrace

ABOUT THIS COFFEE AND PRODUCER

The Anasora Site was developed with the intention of sourcing exclusive coffee from the Ethiopian highlands to deliver to specialty coffee lovers around the world. The coffee trees are intercropped and shade grown between spices, tuber crops and false banana.

For this lot, after the cherries are picked and sorted, they are left to ferment in open air for 10 hours. Then, the coffee is left to dry for 3 to 4 weeks on raised African Beds. During this drying period, the coffee is periodically turned to ensure evenness and prevent mold development.

WHY WE SELECTED THIS COFFEE

We're excited to source from the Anasora Site in Southern Guji, Ethiopia for the first time. This year's harvest caught our attention for the quality of its natural fermentation and the balance it brings to the cup.

The coffee opens with the classic berry character we often find in natural Ethiopian coffees, here it leans toward a tart but sweet blackberry. Underneath that is a bright, sweet layer of mandarin orange that remains clear throughout the cup, keeping the fermentation from becoming too dominant.

As it cools, the familiar tannins of black tea come through in the finish, adding a gentle dryness that balances the fruit and sweetness.

Overall, it's a straightforward and enjoyable natural Ethiopian with enough complexity to keep things interesting, while still being easy to drink day after day.