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About Ethiopia Guji Anasora Grade 1
Arrived May and July 2020 in grainpro. Anasora is the name of a washing station in the Guji region producing this excellent washed coffee.
We visited Ethiopia in late January, at the height of the harvest, and while there toured the major growing areas: Guji, Yirgacheffe, Sidamo. We also did extensive cupping in the capital Addis Ababa. In all we tasted a couple hundred coffees over the course of a week. To get right to the point, the best washed coffee we found was this lot from the Anasora Cooperative in Guji. Guji is directly adjacent to Yirgacheffe and the coffees share many traits in common. It was said more than once that in prior years coffee from Guji was brought to Yirgacheffee to be sold there, as the Yirgacheffe name was better known. Today, that is no longer true and, in fact, most of the washed Yirgacheffe coffees we cupped paled in comparision to this wonderful lot. We were so impressed with it that we committed to it for our whole season, to insure that we will have a sufficient supply.
The Anasora Cooperative is owned by Kershanske Trading, run by Mr. Israel Defga who we had the pleasure to meet and share a lovely dinner. The coop is unique in that they process both washed and natural coffees. At the peak of the harvest Anasora can employ several thousand who engage in all aspects of processing from depulping, fermenting, washing in canals, spreading and drying on raised tables, gathering, hand picking for any defects, bagging, distribution and export. About 350 local farmers contribute their production to the coop. In turn, the coffee goes through a painstaking quality control and grading process. The coffee we purchased, among the most impressive of our trip, is Grade 1, the highest available.
The coffee stood out because of its pronounced aroma of peach, mango, and other stone-fruits.
- Washing Station: Anasora
- Region: Southern Nations, Nationalities and Peoples
- Zone: Oromia
- District (Woreda): Guji
- Grade: 1 (top)
- Altitude: 2250m above sea level
- Coffee variety: Heirloom Varietals, Kurume
- Processing: Washed
- Harvest: October-January
We also thoroughly enjoyed some Natural process microlots that are expected to arrive in the coming months. More about them when they arrive.
Cup Characteristics: Super clean and silky texture. Powerful buttery texture. Flavors of sugar cane, maple, melon, peach. Some characteristic regional spice and wild notes. Sweet, long smooth finish. A great example of Ethiopian washed coffee at its best.
Roasting Notes: City+ to Full City is a nice level for this coffee, taking it up to but not pushing fully into second crack. At City+ the floral characteristics are better preserved while the body will be a bit reduced. This coffee is interesting over a range of roasts and profiles.
Ethiopia coffee facts:
Population (2020): 115 Million People
Domestic Consumption: 1.5 Million bags per year
Coffee Export: 1.5 Million Bags of 60 Kg. (132.29 lb.)
Cultivated Area: 400,000 Hectares (988,000 Acres)
-- Unwashed: October to March
-- Washed: end of July to December
Arabica Introduced: The birthplace of coffee. Oldest
recognized country of origin for uncultivated Arabica species.
331,130 (94%) Smallholdings (less than or equal to 2.47 acres)
19,000 (6%) Government
Washed: Sidamo, Yirgacheffe, Limu, Bebeka
Unwashed: Harrar, Sidamo, Djimmah, Lekempti (wild coffee
Botanical Varietals: Numerous indigenous cultivars.
About 50% of the coffee produced in Ethiopia is consumed there as the population has a rich coffee drinking culture, replete with ceremony and tradition.