This single-origin Ethiopian coffee comes from the Ana Sora station in the Guji district, grown by small producers at 2,000-2,300 meters altitude using local heirloom varieties. The coffee underwent four-day anaerobic fermentation in sealed stainless steel tanks, followed by 15-18 days of slow drying on raised African beds. The cup is expressive with syrupy sweetness and ripe fruit notes of strawberry and white peach, with an elegant black tea finish.
