FIELD TRIP - ANA SORA | ETHIOPIA

Anasora - Ethiopia · Field Trip

01 · In the cup
A sweet, fruit-forward natural profile:

• Candied orange
• Blueberry jam
• Golden syrup

A lush, jammy natural with vivid fruit and rich sweetness, a classic high-grown Ethiopian treat.

02 · Farm info
Anasora, South Guji, Ethiopia · 2,200 - 2,300 masl · Heirloom · Natural

This natural lot comes from Anasora, in the South Guji Zone of southern Ethiopia, a highland production area around 478km from Addis Ababa, sitting at a lofty 2,200 to 2,300 masl. The climate is ideal for slow, even ripening: annual rainfall of 1,200 to 1,500mm, temperatures between 18 and 25°C, and well-drained, acidic red soils that suit the local heirloom varieties grown here. Coffee is cultivated as a semi-forest system beneath indigenous shade trees, with farms commonly intercropped with spices, tuber crops, and false banana, a reflection of the mixed farming traditions of the local communities. Only ripe red cherries are selectively hand-picked by outgrower farmers and delivered to the station during the November to January harvest.

03 · The process
At Anasora, careful cherry selection sets the tone before fermentation and drying begin. On delivery, the cherries rest at an ambient 24°C for around 10 hours of aerobic fermentation in the warehouse, then move to African raised beds, built from bamboo, mesh wire, shade net, and plastic to dry slowly under natural sun. Drying takes three to four weeks, the whole fruit continuing to develop as moisture is gradually drawn down, with the cherries rotated regularly for even drying and to guard against spoilage. Once complete, the coffee is prepared to lot specification before milling and export a natural that captures Anasora’s high elevation, selective red-cherry picking, and patient whole-cherry drying.