Anasora is a washing station owned by Israel Degfa, linked to a plantation of about 150 hectares along the Turo river, in the Guji area. Until 2018, the farm, located at more than 2300m above sea level, internally produced only coffee with natural preparation.

In 2018, the construction of a washing station was started, using the river as a source of water to facilitate the processing of washed coffee, used both by the plantation and by small producers in the surrounding area. Israel offers assistance to these farmers through education on cultivation techniques and financial support. The washing station focuses on quality: about 20 containers of coffee washed every year are produced, of which 85% is of specialty quality.

The cherries are brought by the surrounding farmers who deliver the cherries directly to the washing station or in individual collection centers that serve the most remote areas. The first part of the harvest is typically used for washed preparations, while natural coffees are produced with the second part.

The cherries are hand-sorted to eliminate those that are too ripe or unripe before the delivery to the station. Skin and pulp are immediately removed mechanically by the use of a depulper. The subsequent fermentation of the parchment takes place in water for 36-72 hours, and then the beans are washed and selected by density. A subsequent soaking in clean water for 6-12 hours precedes the drying phase, carried out on raised tables under the sun for 12-15 days. During this phase, the beans are continuously turned and covered during the hottest hours of the day and night.

In the cup, this coffee is sweet and has notes of apricot, stone fruits, candied lemon. It is roasted to order, with two different profiles designed for espresso or filter.

Minimum resting period: 10 days from roast date for espresso extractions, 3 days for filter extractions.