Ana Sora [Anaerobic Natural]

About This Coffee

This lot comes from the Ana Sora station in the Guji district of Ethiopia, and consists of coffees grown by small producers working with local varieties between 2,000 and 2,300 m altitude. This coffee benefited from a four-day anaerobic fermentation in sealed stainless steel tanks, followed by a slow drying of 15 to 18 days on African beds. This process reveals an expressive cup, with a syrupy sweetness, rich in ripe fruit, revealing notes of strawberry and white peach, supported by an elegant black tea finish