Berry Jam, Vanilla Cream, and Dark Chocolate
 
LIGHT ROAST
 
This Ethiopia Anasora Site Natural opens with bright acidity with berry jam and tart strawberry layered over a soft vanilla cream texture.  This coffee makes a lovely trip or a vibrant espresso, and pairs beautifully with dessert.
 
Variety: Ethiopian Heirloom
Process: Natural
Region: Guji
Elevation: 2300 - 2450 MASL
 
Farm Story: AThis coffee is grown as semi-forest coffeeunder indigenous shade trees, intercropped withspices, tuber crops, and false banana. The processingstation sources exclusively red cherry from thesouthern Guji region, situated between 2300 and 2450MASL - among the highest coffee growing areas in theworld. That extreme altitude creates wide day to nighttemperature swings leading to a slow methodicalmaturation of the cherries.
 
Only red cherries areselectively handpicked and delivered to the processingstation where they undergo aerobic fermentation atroom temperature (24°C) for 10 hours before beingplaced on African raised beds to dry naturally in thesun for 3 to 4 weeks.
 
Throughout that drying period,the coffee ferments on its own and producers regularlyrotating the cherries to ensure even drying and cleanflavors. The Anasora station is known for its innovationusing temperature controlled sealed bag fermentationto develop complex fruit for profiles like strawberryand blueberry.