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Ethiopia Guji Natural Anaerobic Single Variety Wush Wush G1 Lot 21/03

Ethiopia Guji Natural Anaerobic Single Variety Wush Wush G1 Lot 21/03

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Production Area / Oromia Guji
Producer / Anasora Woreda , Yirba Muda Farm
Elevation / 2,250M
Variety / Wush Wush
Level/ G1
Process / Anaerobic Natural Process
Roasting Level / Light Medium Roast
Cupping Notes
/ PeachMangoCherryLycheeStrawberryRumWiney

Estate profile /

The batch we put on the shelves in April 2020 is reported to be the same batch as the US roaster's 96-point batch (and ranked 10th in 2020 at the same time), which is really good value for money. The results of this bean model in 2020 are still amazing. In August 2020, 95 points*** (at the same time ranked 14th in the year), and another 95 points*** in November. Among the 30 seats in the annual rankings, this bean model occupies two seats, which is very exaggerated. In the anaerobic treatment special evaluation in May 2021, Taiwanese Roaster Coffee Please (using 20/03 batches of green beans) and American bakers Paradis respectively roast and submit for evaluation, and tied for the highest score of the topic with 95 points.

Founded in 2013, AnaSora is one of the few private farms in Ethiopia. It is owned by Israel Degfa, the second generation of Ethiopia coffee production family. The farm covers an area of ​​250 hectares and the coffee is grown at an altitude of 1900 Up to 2350 meters, the ultra-high altitude planting environment makes the coffee fruit grow more slowly, so it can form a richer and more diverse flavor level. The batches in the new season of 2021 will not only continue to advance and refine the production process, but also have more flavors. It is explosive, and it is the explosion of a fruit wine bomb. It gives a strong stimulation to the taste buds from the entrance, and a variety of wine and fruity floral aromas flow in, until long in the throat, a variety of different flavors continue to emerge. If you want to thoroughly explore the wonderful flavor elements of this coffee at all levels, you can try to increase the powder to water ratio or reduce the concentration to experience different tastes of drinking.

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