Ethiopia Guji Anasora

This is a semi-forested coffee type grown under native shade trees, intercropped with spices, tuber crops, and false banana. The station was built specifically to source red cherry coffee from a highland region, offering a unique cup for specialty coffee enthusiasts. Only red cherries are carefully handpicked by outgrower farmers and delivered to processing stations. The coffee beans are left at a room temperature of 24 degrees Celsius for 10 hours to undergo aerobic fermentation in the warehouse. All the red cherries are then spread on African raised beds (constructed with bamboo, mesh wire, shade net, and plastic) to dry using natural sunlight for up to 3-4 weeks. During this period, the coffee ferments naturally, with producers regularly turning the cherries to prevent mold and spoilage.