ETHIOPIA ANASORA DEGFA WASHED 1kg
173,31 RON 173,31 RON
Another extraordinary coffee, of 89 SCA points, from the Anasora processing station. We visited the amazing area in 2020 when we were able to understand better why these coffees are so amazing. The location is in an area where 10 years ago coffee did not grow, the altitude is very high, about 2350 m, making it one of the most elevated coffee growing regions in the world. The washed processing enables the roasted beans to provide an extraordinary sensorial experience, providing a silky texture to the liquid with the light body of black tea. The fruity notes in the area of green fresh apples and pears combine exquisitely with sweet notes of nougat and the complexity of anise. Jasmine floral aromas abound in this extraordinary coffee both in filter and espresso.
- Coffee Details
- Brew Recipes
- People and Culture
Origin Ethiopia Roasting degree Light / Omniroast Roaster Machine Loring S7 Nighthawk Notes Jasmine, Star Anise, Green Apple, Black Tea, Pear, Nougat, Milk Region / Farm Ethiopia Guji / Anasora private farm Altitude 2350 m Varietal Hybrid local 74110 varietal Type of processing Washed Producer Israel’s Degfa Anasora washing station Harvest December-January Cupping Score 89
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.
Dalla Corte Mina espresso machine
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.
GEAR USED: Timemore V60 02 size
250 ml water
16.0 g in
215 g out
2:30 min brew time
Temp 89-91 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 60 grams of water over the grinded coffee. This step should take about 15 seconds for brewing and wait another 25 second for blooming. Pour another 80-90 g until you reach 140-150 g of the water at a steady flow, creating turbulences that will touch most of the grounded coffee. At around 1:15 finish the brew up to 250 g total poured water. Try swivelling gently the dripper as the coffee is pouring, to make sure all particles are extracted and the coffee bed will be even at the end of the extraction. 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.