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Ethiopia Anferara 250g Whole Bean

Light roasted coffee tastes best at 10-28 days

  • MB Coffee PLC

  • Guji, Anferara

  • Wolisho and Kurume

  • 1,950-2,000 MASL

  • Anaerobic natural

Tasting Note: Tropical fruit, caramel,earl grey tea and blueberry


This single farm lot is shade grown in soil naturally rich in nutrients. Leaves from the shade trees fall to the ground and all the coffee waste is returned to the soil as a rich natural compost. It is an area with complex geographical changes such as plateaus, valleys, and plains, and the geological features are excellent conditions for producing high-quality coffee due to the large temperature difference between day and night due to the high altitude and the black soil that is rich in nutrients.


The ripest coffee cherries are hand picked and placed in airtight plastic barrels, the coffee degasses during fermentation removing all oxygen. The process takes about 4 or 5 days depending on the weather. The coffee is then placed on African raised beds for drying which usually takes 20 - 30 days, also depending on the weather.


​​Recommended Recipes


Espresso : 20g : 60g 21-23 seconds, 94°C (1:3 ratio)

V60 :  15g : 250g 3  pulses, 2:30-2:45 minutes, 96-98°C (1:16.5 ratio)

Batch Brew : 1:16 ratio, 94-96°C


Ethiopia Anferara Anaerobic Natural

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