Ethiopia Guji Anasora Anaerobic

The anaerobic processing is where this coffee truly sets itself apart. Fully ripe cherries are hand-sorted and sealed in oxygen-free fermentation tanks. Over four days, the build-up of CO₂ pressure forces the flavours of the juicy fruit pulp deep into the coffee beans . The result is an intensely flavourful coffee with remarkable clarity. After fermentation, the beans are slowly dried on raised African beds for 15-18 days .

Tasting Profile

In the cup, expect a concentrated burst of exotic fruits and berries - plum, and tropical notes dominate . The anaerobic process adds subtle spicy undertones and a velvety tea-like quality, with hints of Earl Grey and Rooibos . The finish is long, lingering.