Ethiopia Coffee Single Origin - Ethiopia Anbessa Reserved Heirloom Natural

22 NZD

Ethiopia Anbessa Heirloom Natural You might remember this origin as Chelbesa. Recently, some exporters and mills have begun separating micro-areas more precisely. What was once broadly grouped under Chelbesa is now identified more accurately as Adame Kebele—and marketed as Anbessa (meaning “lion” in Amharic). Same legendary Yirgacheffe terroir, clearer traceability, tighter lot separation. And honestly? It shows in the cup. We Taste Blackberry compote | Sweet tangerine | Floral We Feel Medium body | Silky | Complex yet clean Mouthfeel Suitable for Filter | Espresso Farmers: approx. 800 farmers, averaging 2 hectares per farmer Region: Adame, Gedeo, SNNPR Altitude: 1950-2100masl Harvest: October to January Varieties: Ethiopia Heirloom Processed: African Raised Bed Natural BREWING METHOD In: Out | Extract Espresso: 18g - 19g | 38g - 40g | 24 - 28 sec Filter: 18g - 20g | 340g - 360g | 2:30 - 2:45 min Origin & Terroir Sourced from Adame Kebele in the Gedeo Zone, this coffee grows high—1950 to 2100 metres above sea level—where cherries mature slowly in cool mountain air (20–23°C). Slower maturation means deeper sugar development and more intricate flavour layering. The soil here is classic southern Ethiopia: fertile red-brown clay, well-drained, mineral-rich. Add 1600–2000 mm of annual rainfall and dense, traditional shade canopy, and you get one of the most stable and biodiverse coffee environments in the world. This is heirloom Ethiopia at its purest. People Behind the Lot Around 800 smallholder farmers contribute to this release. Each works roughly 2 hectares, collectively farming close to 1400 hectares of coffee. These are shade-grown gardens, often intercropped, managed with inherited knowledge rather than industrial systems. Coffee here isn’t rushed—it’s tended. Harvest runs mid-October through January, with cherries selectively hand-picked at peak ripeness. Processing – Done the Right Way This is a classic natural process, executed with discipline. Fresh cherries are dried whole on traditional raised African beds for 15–21 days. They’re raked constantly to ensure airflow and even drying. During the harsh midday sun (12–3 pm), beds are covered to prevent scorching. At night, they’re protected from moisture and unexpected rain. This careful drying allows fruit sugars to infuse the seed slowly—building sweetness without tipping into over-fermentation. Clean naturals don’t happen by accident. They happen by intention. In The Cup Expect a vibrant, fruit-forward profile with clarity and structure. It carries the hallmark elegance of Yirgacheffe naturals—but with refinement rather than wildness. Silky body. Lifted acidity. Lingering fruit sweetness. Why We Like It At Society Coffee Roasters, we’re drawn to coffees that balance character with control. Ethiopia Anbessa Natural does exactly that. It’s expressive, but not chaotic. Fruit-driven, but still structured. High altitude, but grounded in thoughtful processing. The name may have shifted from Chelbesa to Anbessa, but what hasn’t changed is the commitment to quality, traceability, and respecting origin. Brewing This coffee shines as filter—V60, Kalita, or batch brew—where florals and fruit can stretch out. It also makes a playful, juicy espresso for those who enjoy a brighter, berry-forward profile. Ethiopia Anbessa Natural is a reminder of why we fell in love with Ethiopian coffee in the first place. Clean. Floral. Complex. High-grown and beautifully handled. Lion-hearted coffee—from the highlands of Gedeo to your cup.

Origin

Ethiopia Gedeo

Process

natural

Varietal

Ethiopia Heirloom

Altitude

2000 m