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Ethiopia Guji Anasora

City+ roasts have a dash of ginger powder, sugar cane sticks, hibiscus and a moderate level of brightness. Full City roasts have a rustic chocolate/berry flavor. City+ to Full City.

Out of stock
  • Process Method Wet Process
  • Cultivar Heirloom Types
  • Farm Gate Yes
Region Woreda Anasora, Guji Zone
Processing Wet Process (Washed)
Drying Method Raised Bed Sun-Dried
Arrival date August 2018 Arrival
Lot size 100
Bag size 60 KG
Packaging GrainPro Liner
Farm Gate Yes
Cultivar Detail Heirloom Cultivars
Grade Grade 1
Appearance .7 d/300gr, 15+ screen
Roast Recommendations City+ to Full City
Type Farm Gate
Recommended for Espresso Yes

Anasora is the name of the Woreda where this coffee comes from, and also the name of the wet mill site where the coffee is processed. Regionally, it's in the Guji Zone, but not far from Yirga Cheffe, and areas where we've bought lots of great coffee in the past such as Chele'lektu and Gedeb for example. This private wet mill is one of a few operated by Mr. Edema, who has more than two decades of experience managing coffee processing operations in Guji (Tabe and Tore are two others we carried this season). The Anasora wet mill has a good source of water from the nearby river which hugs the area and provides clean water for processing coffee. Mr. Edema works with 300+ small holders in the region, buying, processing, and exporting their coffee. Anasora sits at just under 2000 meters above sea level, and many of the farms are much higher than this which is about as high as we see coffee grown anywhere. This lot was prepped to grade 1 standards, however, I did find a few quaker beans in my roasts. Nothing out of spec, just 2 or 3 full quakers in the 300 grams I roasted which I simply removed before brewing. 

Anasora has smells of baking spice powder and raw sugars in the ground coffee. The wet aroma has a honey smell at City+ and a soft floral note is released in the steam. The cup shows some of that spiced character too, City+ roasts have a dash of ginger powder added to a sweetness that reminds me of the flavor of chewing sugar cane, plant matter and all. The cup has a moderate level of brightness, that along with a tangy berry flavor, bares resemblance to hibiscus tea. Full City roasts have a rustic chocolate/berry flavor that comes off a bit like cocoa powder-dusted fruit, and functions nicely as single origin espresso too.