Ethiopia - Anasora - Anaerobic Honey
This is the third collection from the Anasora washing station. This coffee is also sourced from Nordic Approach, Tropiq where Sameon Abay is the leading the processing activities for these coffee.
Similar to the Anaerobic washed process, this coffee also consist of the Certo and Wolisho varietal which can be found and planted above 2100 masl which located near the Anasora washing station.
Anasora is located quite remote and before 2018, only naturals coffee were processed there. In February 2019, the washing station was completed and together with the team from Nordic Approach, coffee produced by distinct method has began to come out from this particular washing station. There are about thousands of famers that contribute coffee cherries to this washing station.
This coffee is processed as Anaerobic Honey Process. The concept similar to the Anaerobic washed process. The coffee cherry is first fermented in a tank for 72 hours. It is then pulped (while the mucilage is still intact) and instead of washed with water, the coffee is sent straight to the African beds and dried together with the mucilage.
Upon grounding, it is Sweet and tangy lemon peel, bergamot, peach fudge, strawberry and floral fragrance. When sipping, the first part is strawberry and peach juice and fruit jelly flavor, followed by the aroma of bergamot and orange blossom, with honey, lemongrass and mint cooling in the back. The taste is soft and smooth, sweet and charming.
Variety : Certo & Wolisho
Altitude : 2300 masl
Process : Anaerobic Honey
Origin : Ana Sora, Guji