Ethiopia - ANASORA | Heirloom, Kurume Natural Anaerobic Slow Dry

Anasora Washing Station is located in the Anasora village at an altitude of 1,900 meters in Shakiso Woreda, northwestern Guji.

In Guji, coffee is primarily produced across five districts—Uraga, Adola, Shakiso, Hambela, and Kercha.
Among them, Shakiso is especially known for coffee grown within forested areas nurtured by fertile volcanic soil, making it one of the most environmentally rich regions in Ethiopia.

During the harvest season, coffee cherries are delivered daily by over 300 smallholder farmers living in the surrounding area.
Anasora Washing Station is committed to producing Grade 1–standard, high-quality coffee, and through an additional sorting process, only optimally ripe cherries are selected.

For the Anaerobic Slow Dry process, carefully selected cherries are anaerobically fermented in temperature-controlled, sealed bags, then slowly dried on African beds while being regularly turned over a period of approximately 2–3 weeks, until ideal moisture levels are reached.

Thanks to the region’s rich volcanic soils, distinctive natural environment, complex terrain with varying elevations, unique microclimates, and significant day–night temperature differences, the cherries ripen gradually.
As a result, the coffee develops the exotic and distinctive flavor profile characteristic of Guji coffees.

Since Guji has been officially categorized as a single coffee-producing region, the motivation of washing stations and producers has increased, bringing renewed energy and vitality to the area.

Ethiopia - ANASORA | Heirloom, Kurume Natural Anaerobic Slow Dry

Taste Notes
Concord Grape, Blackcurrant, Raisin, Prune, Dark Chocolate, Cacao Nibs

Information
Country : Ethiopia
Region : Shakiso, Guji
Washing : Anasora
Growing Altitude : 1,900m ~ 1,950m
Varietal : Ethiopia Heirloom, Kurume
Process : Natural Anaerobic Slow Dry