Kicking things off is a blackberry note. A brown sugar sweetness carries through, finishing alongside a damson flavour. The whole thing has a delicate but silky body.
This coffee is from another private farm of Israel’s, Anasora Farm in the Guji region. Located at crazy heights reaching 2,300 masl, Anasora 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.
- Region: Yirgacheffe
- Variety: Indigenous wild varietals
- Process: Natural
- Altitude: 1900 - 2350masl
- Harvest Date: January 2023
- FILTER RECIPE
- Suggested method: V60
Dry dose: 15g
Water: 250ml / 96°C
Time: 3 mins
To find the method that suits your kit, check out our Brew Guides.
