Time for another coffee that hasn’t been reviewed on Kaffenytt. I’ve tried Love Coffee a couple of times before, the latest I remember is a Geisha I once tried. It was floral but I don’t remember the origin. Let’s talk about the coffee Anferara instead!
Anferara is a Natural-processed coffee from Guji, Ethiopia. Coffee from Guji has always had notes of dark berries (such as blueberries, blackberries, blackcurrant) with sweet jammy feel.
I will quote what I wrote on another post because the situation is exactly the same: “Usually, I try it without any information on what the roastery had in their description of the coffee. I didn’t look up any notes at all when I bought this bag, my friend, at @kaffemastaren said that this could be something I will like. Which I did!”
As coffee from Guji is this was as sweet as I’m used to. It was very juicy and it tasted a lot like blackberries. It’s of course very jammy in it’s feel and has no acidity at all. Let’s review what they wrote as their description:
“Sweet, Smooth, Red & Black Berries, Jammy”
First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Cupping notes for Anferara:
Juicy blackberries with no acidity.
Information for the coffee Anferara:
Producer: Anferara Farm
Pour Over recipe for Anferara:
20g coffee coarse grind
300g of filtered water
45g bloom 50 seconds
94 degrees Celsius
1) Pour 45g water for blooming for 50 seconds.
2) 50 seconds in, begin your second pour of 85g of water.
3) 1 minute and 20 seconds in, begin your third pour of 85g of water.
4) 1 minute and 50 seconds in, begin your fourth and last pour of 85g.
5) Stop the dripper at 3 minutes total.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
A very tasty coffee! I liked how sweet and jammy it really was. Ethiopian coffee always tend to be a loyal coffee, you can always drink it and you’ll never be bored.
I would recommend Anferara to people who have tried light roasted coffee before. Since it can be weird for some people, it can be perceived as a fruity tea. However, when you train your tongue to this high-quality coffee you’ll find more aromas, more sweets and everything will taste as they’ve written. It’s actually quite interested that we have the same notes written as each other, I like that!