Guji Anasora

Tasting Notes: Raspberry · Stone fruit · Golden raisin

From smallholder gardens around Anasora, high in Ethiopia's Guji zone, comes a natural that tastes of raspberry, stone fruit and golden raisin, lifted by a bright, champagne-like acidity.

Dried slowly in the whole cherry, it keeps the sweetness of the fruit it grew in.

Origin

• Estate: Smallholder farmers — Anasora, Guji
• Region: Anasora, Guji Zone — Ethiopia
• Altitude: 2,000–2,300 m
• Process: Natural
• Varietal: Ethiopian heirloom — local landraces
• Roast: Light

In The Cup

• Body: Full, syrupy
• Acidity: Bright, champagne-like
• Sweetness: Golden raisin, ripe stone fruit
• Finish: Long, dried-fruit sweet

About The Origin

Grown by smallholder farmers around Anasora in Ethiopia's Guji zone, between 2,000 and 2,300 metres, and brought in as cherry to be dried whole.

About The Varietal

Smallholders around Anasora grow the local landrace varieties Kurume, Wolisho and Dega. Ethiopian lots are usually sold simply as heirloom: a mix of garden and forest types rather than one named cultivar.

How It Was Processed

Dried in the whole cherry, on raised beds, for about three to four weeks before hulling.

Brewing Notes

Filter or pour-over, water just off the boil, a slightly coarser grind — that is where the fruit opens up.

Brewed With Purpose

Roasted in small batches at our Maxwell Road roastery by baristas writing a new chapter. Every bag helps fund barista and life-skills training through The TCE Academy — because marginality is not destiny.

“Like a tree planted by streams of water, which yields its fruit in season.” — Psalm 1:3