Ethiopia Anasora Anaerobic Natural
Zone: Guji Woreda Ana Sora
Altitude: 1,900-2,350 masl
Process: Anaerobic Alcoholic Natural
Plant Varietal: Ethiopian Heirloom
Tasting Notes: Rum, Honeydew, Kiwi
Anasora is a new washing station and project in very high altitudes in Guji. It started with a remote farm in an area where coffee is a relatively new crop. Until recently they only produced Naturals, and in 2018 they completed construction of the Washing Station which included facilities for processing Washed coffees too. Now they process both Washed and Naturals of very high scores.
Cherries are first hand-sorted to remove under and over-ripes before being floated to remove less dense or damaged fruits. After this initial sorting the coffee is processed using a semi-carbonic maceration. Cherries are loaded into tanks and left to macerate for 36 hours. As the cherries at the bottom are crushed, they begin fermenting, releasing CO2 which forces the oxygen out of the tanks, This vastly reduces the amount of oxygen available for any bacteria present which require aerobic metabolism. After this process of maceration, the cherries are slowly dried in the sun on raised African beds.
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