A fruit-forward expression of anaerobic fermentation

Located in the highlands of Guji, southern Ethiopia, Anasora is renowned for its exceptional coffee-growing conditions. At altitudes of 2,000–2,300 metres, fertile soils, abundant rainfall and generations of farming expertise allow indigenous heirloom varieties to thrive, producing coffees with remarkable complexity, vibrant fruit notes and natural sweetness.

Only the ripest cherries are carefully selected before undergoing a four-day anaerobic fermentation in sealed, oxygen-free tanks. The cherries are then slowly sun-dried on raised African beds for 15–18 days. This extended fermentation enhances the coffee’s intense fruit character, juicy sweetness and rich, syrupy body.