Ethiopia Anasora Guji Natural

Origin

• 🇪🇹 Ethiopia· Guji

Tasting notes

Character

• Funky
  20

Country: Ethiopia Region: South Guji zone Farm: Anasora district/village, Kebene Besha washing stationWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee. Washing station: Kebene Besha washing station Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: HeirloomHeirloom (Ethiopia)A catch-all label for Ethiopia's thousands of indigenous, largely uncatalogued coffee varieties — used when a lot's exact genetics are unknown. Elevation: 2200-2300 MASL Tasting notesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Stonefruit, golden raisin, champagne acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. This natural coffee from the Anasora district in Guji is a semi-forest coffee, which has been grown underneath indigenous shade trees intercropped with spices, tuber crops and false banana. Red cherries are selectively handpicked and delivered to the coffee processing stations where they are sorted for quality by hand under shade. The cherries are then placed in a tank with water to separate the lower quality beans. They are then left at room temperature of 24 degrees celsius for 10 hours for aerobic fermentation in a warehouse. Next, cherries are placed on African raised beds to dry for 3-4 weeks. Throughout this time the coffee will ferment by itself and producers rotate the cherries regularly to prevent spoilage. Once the cherries are at a moisture level of 11% they are sent to be hulled and then to be graded in Addis Ababa. The Guji region’s unique terroirTerroirBorrowed from wine: the way a place — soil, altitude, climate, even neighboring crops — expresses itself in the cup, independent of variety and process. along with the farmers’ passion and acute attention to detail result in a punchy cup presenting raspberry, stone fruit and golden raisin flavors with a bright champagne acidity.