This coffee originates from Muyinga Province in northeastern Burundi, from the Ngozi and Gashoho regions. It is processed using a natural method where whole cherries are dried on raised beds for 20 to 30 days in Ngozi's cool mountain climate, with a 24-hour anaerobic fermentation step that builds layers of jammy complexity. The coffee is sourced through JNP Coffee, which partners with more than 2,000 farmers across the regions, many of them women. JNP pays an additional 20–40 cents per pound for exceptional quality through their Dushime program, directly supporting families and strengthening rural communities.
Anchorhead was founded in 2013 by Jake Paulson and Mike Steiner, who started roasting in Steiner's garage in Seattle with no prior coffee industry experience. The company originally launched as the city's first bottled cold brew operation before opening its first café in 2016, and it won America's Best Espresso at Coffeefest Portland in 2015. Roasting now takes place at a central facility in Duvall, Washington, supplying four retail coffee bars across the Seattle metro area. Their flagship espresso blend combines 70% natural Ethiopia Guji with 30% washed Brazil, and the Narwhal Blend pairs Guatemalan and Sumatran coffees grown between 1,000 and 2,200 metres elevation. All orders are roasted fresh and hand packed by the team.
