Ethiopia Anasora Natural Espresso

Anasora is located in the southern part of Ethiopia in the South Guji Zone, approximately 478 kilometers from Addis Ababa. At elevations between 2,200 and 2,300 meters, the area experiences moderate temperatures, ample rainfall, and well-drained acidic red soils that are ideal for coffee cultivation. Semi-forest Ethiopian Heirloom varieties grow under indigenous shade trees and are intercropped with spices, tubers, and false banana, supporting both biodiversity and soil health.

The Anasora washing station was established to source exclusively ripe, red-cherry coffee from this highland environment. During harvest, which runs from November to January, out-grower farmers selectively handpick cherries and are paid at farm gate for quality. After harvesting, cherries undergo a short aerobic fermentation before being dried naturally on African raised beds for three to four weeks, with careful turning to ensure even drying. This combination of elevation, agroforestry, and meticulous natural processing produces coffees known for aromatic clarity and distinct Guji character.