Here we go folks. Our first natural Ethiopian of the season and it's from Anasora a processing station built in 2019 in the Guji region and privately owned by Israel Degfa. Israel owns a number of washing stations and a farm across the South and South West of Ethiopia and his name has become synonymous with high quality naturals and washed coffees. This was sourced by Kamba Coffee who Israel has become a shareholder in. This all ties together in a vertically integrated process ensuring traceability and re-investment back into the Ethiopian coffee communities.

Anasora is located at crazy heights reaching 2,300 masl, and the coffees are renowned for their slow maturation allowing more time for the plant to develop and contributing to a really unique cup profile year on year.

Sprawling across 250 hectares alongside the river Turo, Anasora Farm employs 22 permanent staff and 110 temporary staff during harvest season. Israel also buys coffee from select local smallholders as well as using the coffee from his private farm.

As well as supporting these local smallholders by purchasing their coffee, Israel and the Kerchanshe team also help support these farmers with agricultural practices and financial incentives based on quality.

Many of Israel’s washing stations produce high quality coffee simply due to their location and altitude, and he is building on this potential quality by investing in better systems and protocols. To maintain quality standards Israel has invested in a modern warehouse and dry mill in Addis. There he has separate areas for washed and naturals, as well as for specialty and for the normal commodity. He also purchased high-tech colour sorters, and built a quality control lab, all to produce and maintain high quality lots.

Every day of production Israel’s team differentiates what goes into the improved and these better quality Grade 1's from the normal preparation for Grade 2 and Grade 3. Flotation systems separate some of the coffees on-site for better performance. These coffees are assigned a quality team to carefully tend to their processing. They generally do lot separation based on 150 bags of parchment, equal to 100 bags of greens, but they also do smaller lot sizes, especially for honey, shade-dried or other improved preparations. The coffees are separated according to the days and areas of harvest as well as by preparation. 

Anasora Natural

Artisan coffee roaster based in Exeter, Devon. Small batches roasted to order using only ethically sourced speciality grade coffee which changes frequently with the seasons and selected because of it's flavour characteristics. Some coffee might be fair-trade, some might be organic, some RFA but these are not primarly purchasing criteria. It's all about the taste!

Anasora Natural

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Anasora Natural