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Ethiopia Anferara Anaerobic Natural

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    Ethiopia Anferara Anaerobic Natural
    • Country: Ethiopia
    • Region: Guji, Anferara
    • Altitude: 1,950 - 2,000 MASL
    • Variety: Wolisho and Kurume
    • Processing: Anaerobic natural
    • Roasted for: Espresso & Filter
    Tasting Note: Tropical fruit, caramel,earl grey tea and blueberry
    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)


    This single farm lot is shade grown in soil naturally rich in nutrients. Leaves from the shade trees fall to the ground and all the coffee waste is returned to the soil as a rich natural compost. It is an area with complex geographical changes such as plateaus, valleys, and plains, and the geological features are excellent conditions for producing high-quality coffee due to the large temperature difference between day and night due to the high altitude and the black soil that is rich in nutrients.

    The ripest coffee cherries are hand picked and placed in airtight plastic barrels, the coffee degasses during fermentation removing all oxygen. The process takes about 4 or 5 days depending on the weather. The coffee is then placed on African raised beds for drying which usually takes 20 - 30 days, also depending on the weather.

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