Ethiopia Anasora Natural

About This Coffee

THE VIOLET BEAUREGARDE OF ETHIOPIAN NATURALS This is your stereotypical Ethiopian natural. And we mean that in a good way. Dating ourselves, and getting specific, for those of us who came into coffee in the 2010s, many had that first “aha, I can taste the thing on the bag!” moment with a big, blueberry-forward Ethiopian natural. There's a solid chance that coffee came from from Idido or Misty Valley in Yirgacheffe. Anasora’s from just over the mountains in Guji, but for us getting-older coffee geeks at Huck, it tasted like a trip down memory lane. Ethiopia is the birthplace of coffee, with unparalleled genetic diversity, plus unique terroir and processing that can produce super floral, citric washed coffees and the cleanest, juiciest, most berry-forward naturals. Over the past 5-10 years though, producers have experimented with the natural process in particular, working to intentionally push the florality at the expense of fruity intensity, or adding steps of experimental fermentation to give the coffee an added layer of intensity or wineyness. We can like these coffees, too. So this is not meant as a complaint. But the blueberry profile that felt ubiquitous in 2011-2013 is harder to come by in 2025. This year, we tasted several new coffees from Ethiopia, and this one, from Anasora station in South Guji, just stood out and took us back. So we wanted to take you back. Blueberry jam front and center, more dark fruit, syrupy brown sugar, tart-floral hibiscus and raspberry. A natural for those of us who are looking for a big, fruity, juicy, stereotypical Ethiopian natural. This coffee was subject to a tariff upon import. The higher pricing on this product reflects added tariff costs for both the unroasted coffee and our packaging, while striving to maintain profit margins for wholesale partners who match our retail prices, in their businesses.