Sidamo Natural Anasora Farm G1: Experience the Rich Fruity Aromas from the African Savannah

FrontStreet Coffee – Sidamo Natural AnaSora Farm G1

Sidamo · AnaSora Farm

Anasora coffee comes from a single private farm in Guji, established in 2013. The farm sits in Anasora village, Guji zone, in southeastern Oromia, at elevations of 1,900 to 2,350 meters. Superior geography, an ideal growing environment, and slow natural drying on African raised beds combine to make this coffee exceptional. The estate covers 250 hectares in total, with 150 hectares currently in production and plans to expand by another 100 hectares in 2018.

A river called Turo runs through the farm, where a washing station has been built, so Anasora also produces washed lots. Most people near the farm belong to the Oromo ethnic group and speak Oromo; roughly 45% of people in Ethiopia speak Oromiffa. AnaSora Farm consistently helps surrounding farmers, sharing coffee cultivation techniques. There is a middle school in the region called Yerba Buleye, and Anasora is working to establish a second one to help educate farmers' children. The farm also supports a nearby orphanage, opening up higher-level educational opportunities, in the hope of giving back to the local community and helping it build a better life.

Coffee Details

English Name: Ethiopia Sidamo Guji AnaSora Natural G1

Country: Ethiopia

Region: Sidamo Guji

Grade: Grade 1

Producer: AnaSora Farm

Processing Method: Natural process

Variety: Local heirloom varieties

Altitude: 1,900 to 2,350 meters

Flavor Notes: Tropical fruits, berries, lemon, fermented wine notes, citrus

Coffee Knowledge

Arabica coffee is generally believed to have originated in the Ethiopian highlands, and it is now widely grown across the tropics. Through repeated mutation and breeding, it has developed into countless varieties.

FrontStreet Coffee Recommendation

If this natural-processed Guji appeals to you, FrontStreet Coffee's natural Honggua (Flower Queen) from the Hambella area of Guji, Sidamo is a natural companion: whole cherries are sun-dried for 21 days on raised beds, turned constantly for even drying and hand-sorted every three to five days, then roasted medium-light to reveal light fermented wine aromas, florals, citrus, and mango, with a rich, complex body, honeyed sweetness, cocoa undertones, a whisper of spice, and a long-lasting finish. For a washed counterpoint from the same corner of Ethiopia, FrontStreet's washed Yirgacheffe everyday lot offers crisp jasmine florals and bright citrus acidity with a tea-like, lemon-tea cleanliness; and the Hambella-daylot Hamasho 74158—a disease-resistant JARC variety with small, compact beans—tempting with notes of perfumed lemon, strawberry, star fruit, and green grape sweetness.