Ethiopia, Anasora Site Natural

Summary

This coffee comes from the Anasora District in the South Guji zone of Ethiopia. Farmers carefully select cherries to undergo 10 hours of aerobic fermentation, before sun-drying for 3-4 weeks. This process allows the fruit to fully impart flavor into the coffee bean, creating a sweet and dynamic final roast. Look for flavors of jasmine, bergamot, green apple, and stone fruit. Process: Natural. Elevation: 2200-2300 MASL. Varietal: Heirloom. Roast: Light.

Details

Format

Bean

Roast profile

Omniroast

Decaffeinated

No

Altitude

2200 - 2300 m.a.s.l

Variety

Heirloom

Notes

Bergamot, Jasmine, Green Apple

The roaster

Cerberus

Cerberus Coffee is a small-batch specialty roaster in Jacksonville, Oregon, working since 2019. They're espresso obsessives—co-owner Cody has been pulling shot…