This lot from Abana Estate is a decadent showpiece of a natural Ethiopian coffee. Aromas of jasmine, violet, and bergamot carry into the cup, where they're met by flavors of blueberry lemon pie and white chocolate. A bright, citric acidity intertwines with a cocoa butter mouthfeel that makes this coffee drink like dessert in a cup.
The name Anderacha comes from a river that borders Abana Estate. The river gets very large during the rainy season and is a source of life and nutrients for the local community and ecosystem. The coffee cherries are picked and sorted by hand. Then cherries are brought to a raised bed and covered, allowing them to continue to ripen for 48 hours . They are then floated and brought directly to the raised drying beds. The drying coffee cherries are agitated multiple times a day to promote even drying and hand sorted throughout the drying cycle. Samples are taken and hulled to check moisture content. Once moisture is optimal, the husk coffee is stored in large sacks for hulling locally. Then it is bagged and sent to Addis Ababa for sorting, grading, bagging, and export.
