Ethiopia — Ana Sora Washing Station Heirloom (Natural Anaerobic)

Tastes Like — 🍇 Raspberry • 🍑 White Peach • 🍵 Black Tea

DETAILS

• Producer: Ana Sora Washing Station
• Farm: Smallholder farmers
• Region: Guji, Ethiopia
• Varietal: Heirloom
• Process: Natural Anaerobic
• Altitude: 1900–2350 masl
• Size: 200g

INTRO

A batch from Guji, Ethiopia, produced by Ana Sora Washing Station and grown between 1,900 and 2,350 metres above sea level. Heirloom variety worked using a Natural Anaerobic process, which intensifies the aromatic expression and provides greater depth and complexity in the cup. The profile is vibrant and defined, combining fruit and structure with clarity. An omni roast, versatile for both filter and espresso.

THE PRODUCER

Ana Sora Washing Station processes coffee from smallholder farmers in the Guji region of Ethiopia. Guji is renowned for producing some of Ethiopia's most complex and fruit-forward coffees, benefiting from high altitudes, rich soils, and ideal growing conditions. The washing station plays a crucial role in aggregating cherries from numerous small-scale producers and applying consistent, quality-focused processing methods. The Natural Anaerobic process represents the station's commitment to innovation and experimentation whilst maintaining the distinctive character of Ethiopian heirloom varieties.

THE PROCESS

The Natural Anaerobic process involves controlled fermentation:

• 🍒 Cherry Selection — Ripe cherries delivered by smallholder farmers
• 🫙 Anaerobic Fermentation — Whole cherries fermented in sealed, oxygen-free environment
• 🌡️ Controlled Conditions — Temperature and timing monitored throughout fermentation
• ☀️ Sun Drying — Extended drying on raised beds at high altitude
• 👀 Quality Control — Regular turning and monitoring to ensure even drying
• 🫘 Hulling — Dried fruit removed after reaching optimal moisture

This process intensifies aromatic expression and provides greater depth and complexity in the cup.

THE CUP

Vibrant and defined, combining fruit and structure with clarity. Raspberry, white peach, and black tea. A fruity profile with elegant structure.

Flavour Notes

• 🍇 Raspberry
• 🍑 White Peach
• 🍵 Black Tea

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.