ETHIOPIA ANASORA DEGFA NATURAL 250g

   This amazing coffee comes from the Israel Degfa’s private farm, Anasora, which he built from scratch in 2013. The 150 ha farm is situated at a very high altitude, aprox 2350 m, making it one of the most elevated coffee growing regions in the world. The varietal is not the generic and untraceable “heirloom”, but a local specific hybrid varietal, 74110. Anasora is organised as both farm and washing station, which contributes to the quality and complexity of the cup. The entire location belongs to our partner Israel Degfa, from whom we buy directly. 

    Razvan, our green coffee hunter visited Anasora first time in 2020 and was impressed by the variety of experimental processing methods Israel's team is conducting here. 

   The roast profile is aimed to light roast espresso drinkers but the overwhelming sweetness and fruitiness is impossible to be covered with any brew method, so feel free to explore various extractions of this truly amazing coffee.

• Coffee Details
• Brew Recipes
• People and Culture

• Origin	Ethiopia
  Roasting degree	Omni Roast
  Notes	Blackcurrant, Clove, Cinnamon, Redcurrant, Gummy Candy
  Region / Farm	Ethiopia Guji / Anasora private farm
  Altitude	2300 m
  Varietal	Hybrid local 74110 varietal
  Type of processing	Anaerob-Natural
  Producer	Israel’s Degfa Anasora washing station
  Harvest	December-January
  Cupping Score	88

•    We recommend that you buy fresh coffee beans and grind them on demand to prepare your beverage. Coffee is a product susceptible to rapid oxidation, this process is accelerated by grinding for the simple reason that grinding increases the surface that is exposed to oxygen.

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  • ESPRESSO

    GEAR USED:  Dalla Corte Mina espresso machine

    Ratio 1/2 18g  in 36g  out 25-28 sec Temp.  92-94 C Target EY 20-22 %

    All our recipes are tested on 54.5mm diameter 28mm height  and 58mm diameter 26mm height IMS competition filter baskets, on a Dalla Corte Mina espresso machine. The grinder we use are Compak PK100 and the water filtration system is RO with TDS 130-150 ppm, general hardness 108 ppm, alkaline hardness 64 ppm, 7.2-7.4 PH.   All these brew recipes must be taken just as a starting point. It is important to understand that tasting notes we suggest might vary when you extract at home/office or in your coffee shop, depending on your gear, skill and water specifications.

  • V60

    GEAR USED: V60 02 size

    Ratio 1/13.5 200 ml water 13.5 g in 185 g out 3 min brew time Temp 91-93 C Target EY 18-20% Grind size 700-900 microns

    We brew V60 or similar dripper in pursuit of clarity, so we use a lower temperature brew water. First you should rinse the paper filter with hot water from the kettle, to avoid paper aromas to alter your brew. Our method is pouring 80 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Then pour  the rest of the water until you hit the target. The total brew time should be around 2:30 - 3 minutes. Adjust the grind size and temperature to match the desired taste profile.

  
  

• Ethiopian coffee culture is amazingly vast but what we find amazing is that compared with other African countries that grow coffee, the domestic coffee consumption is almost half of the production, an impressive amount, around 4 million bags of 60kg at a population of more than 90 million people. 

  Our partner for this amazing coffee is Israel Degfa, which we had the pleasure of meeting in January 2020. Israel is owning and operating 46 washing stations in Ethiopia, making him the largest exporter of coffee in his country. We are supplying from him the coffees in a direct trade system, working with his company. 

  He has developed a highly professional team at his washing stations that conduct the quality control. He owns an state of the art dry processing station in Addis Ababa and the level of quality he is outputting is almost unmatched. He also owns 2 coffee farms, Anasora and Bale Mountain and uses them to grow monovarietal coffee trees that have an amazing flavour profile. He uses his farms for research and microlot experiments, trying to innovate coffee processing but also to identify varietals that are resilient to diseases, have a good productivity and maintain a complex aromatic profile. Those varietals he gives to the small farmers he work with, to help them renew their plantation and improve productivity.