Ana Sora [Anaerobic Natural]

This lot comes from the Ana Sora Washing Station in the Guji district of Ethiopia, composed of coffees grown by smallholder farmers cultivating local Heirloom varieties at altitudes between 2,000 and 2,300 meters. It undergoes a four-day anaerobic fermentation in sealed stainless steel tanks, followed by slow drying of 15 to 18 days on African raised beds. The result is an expressive, syrupy cup rich in ripe fruits, with notes of strawberry and white peach, supported by an elegant black tea finish. Roasted Omni.