This natural lot comes from smallholder farmers in Hambela, a district in Ethiopia's Guji region. Grown at high elevations on volcanic soil, the cherries are dried whole in the sun, allowing the sugars from the fruit to slowly work their way into the bean. The result is a cup with bright clementine, blueberry pancakes, and raw sugar notes, with a soft sweetness that carries through the finish.
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.
