Treatment plant introduction
The Anasora washing and treatment plant is located in the Guji area, and one of the unique conditions of Guji is that the manor is located at an altitude of 2350 meters and has pure and abundant water resources.
Guji's coffee always has a variety of flavors and a full-bodied sweetness advantage.
Due to Ethiopian coffee's agricultural traditions and land use, coffee is primarily harvested by small farmers who harvest Heirloom's native coffee cherries from wild coffee trees in century-old natural forests.
The current owner of the Anasora washing treatment plant is Israel Defga. As the second-generation operator, in addition to his passion for coffee and his dedication to improving the quality of coffee flavor, he also donates 10% of the company's profits to charity groups to give back to the local society.
one of Important projects at the Anasora Water Treatment Plant include the development of water purification equipment for the local community. At the same time, they have also worked closely with the Yerba Buley School to provide education for the children of farmers, and even cooperated with the orphanage in the nearby village. The Anasora Washing Plant hopes that the value of their coffee production will help provide income to local people, giving back to the coffee farmers who work hard to produce great flavor.
And every morning, farmers will manually pick the coffee berries one after another, and at the same time remove the blemishes or overripe berries, and send them to the Anasora washing and processing plant in the afternoon.
The first step of the washing process is to conduct a preliminary screening in water through the density of the coffee cherries. The foreign objects produced during the picking process will float on the water surface due to their low density, while the ripe berries will sink to the bottom of the water tank due to their high density. Then transfer the coffee to the rack for exposure for about 21 days. During these 21 days, it will be moved and rolled every 2 hours. During the process, some immature coffee cherries or foreign objects will be picked out from the rack. The scaffolding will also be shaded every night to avoid dewdrops dripping in the morning.
When the coffee beans reach a humidity of nearly 11.5%, the initial drying is completed, and then they will be stored on the farm for about a month, and finally moved to Addis Ababa (Addis Ababa) for further cleaning and drying.
This drying method is to avoid the impact of high temperature to prolong storage and create the unique and unique flavor of Anasora coffee.
- Name of treatment plant: Anasora Anasora
-Origin: Ethiopia Ethiopia
-Production area: Guji
- Variety: native species
- Processing method: Washed
- Planting altitude: 1900-2250m
- Annual rainfall: 1000-2000
- Soil: Clay
-Harvesting month: November to January next year
-Harvest year: 2022-2023 Crop
- Average annual temperature: 15-30°C
- Shade trees: native species
- Moisture content: 10.2%
- Density: 864 g/L
- Flavor: lemon, floral, peach, brown sugar, thick finish