• Origin: Ethiopia (single-origin)
  • Region: Guji
  • Tasting Notes: Cherry, jammy, red fruit, rhubarb, cocoa powder
  • Roast Level: Light
  • Elevation: 1900 - 200 MASL
  • Producer: Ana Sora Farm - Israel Degfa
  • Process: Natural

Producing great natural coffees is challenging. It requires as much attention to detail as making washed coffees. The cherries are hand sorted for unripe and overripe cherries to get a sweeter and cleaner product. This Natural coffee is typically processed later in the harvest when the harvest is peaking at the higher altitudes. The first face of drying is crucial. The coffee is placed in relatively thin layers on tables to avoid fermented flavours reaching what’s called the “raisin” stage at about 25% moist in a few days. It’s essential to move the cherries carefully to avoid damage to the fruit. In the second phase, from 25% - 12% moist, the layers are built up, and it’s constantly moved during daytime and needs some rest midday and at night. Too fast drying will increase the very fruity flavours and make it unstable. Still, too slow drying can create mould and other off flavours. It’s a costly process that requires hard work and attention if you want the highest quality.

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C Market Coffee - Ethiopia Guji Anasora - Light Roast (340g)

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