Ethiopia Guji Anasora Anaerobic Natural
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Tasting Note: Berries | Peach | Kyoho Grape | Mango | Strawberry
Processing Method: Anaerobic Natural
Growing Altitude: 2200m
Prior to the use of anaerobic fermentation method, the development of the coffees was never fully understood and controlled – most of them were done by experience, trial and errors, and a bit of luck. Anaerobic fermentation in a tank allows better control with manipulatable pH level, Brix reading (°Bx) and temperature.
The anaerobic natural coffee is made by adding an extra step before the usual processing – they are fermented in an anaerobic environment in a fermentation tank for 4-6 days. The cherries are then processed per the usual natural processing practice – which is to be dried on raised beds in the sun.
The Q-grader described this coffee with aromas of berries and peach, followed by tasting notes of kyoho grapes, mango, and strawberry. Grab one and see if you agree!
Background of Anasora
The Anasora washing station is one of the thirteen washing stations under the management of Kerchanshe Trading PLC, led by Mr Israel Degfa the coffee veteran. After years of managing commercial coffee production in Ethiopia with a focus in volumes, Mr Degfa has recently challenged his coffee company to take a pivot and shifted their direction towards quality, including collaborating with international traders for customisation and experimentation.
If you’re looking for a coffee from long-standing, established washing station managed by experienced coffee producer with multiple international collaborations – you’ve found it.
This coffee is available in a set of 3 along with other processing methods. Check them out: Click here