This lot comes from the Ana Sora station, in the Guji district, Ethiopia, and consists of coffees grown by small producers working with local varieties between 2,000 and 2,300 m altitude. This coffee benefited from a four-day anaerobic fermentation in sealed stainless steel tanks, followed by a slow drying of 15 to 18 days on African beds. This process reveals an expressive cup, with a syrupy sweetness, rich in ripe fruits, unveiling notes of strawberry and white peach, supported by an elegant black tea finish.