Once we located our ideal piece of land in Bench Maji on which we could build An Coffee Farm, we planted coffee trees, relying not just on the Gori Gesha seeds we harvested from the nearby forest, but several other local varieties.

Coffee Varieties

We are currently growing a few carefully chosen coffee varieties at An Coffee Farm Coffee Estate:

Original Gesha

These seeds were gathered from the Gori Gesha coffee forest, located 20 kilometers from our farm. Through historic expedition research and genetic testing, this location in Gori Gesha has been determined to be the collection site of the Panamanian Geisha.

We have two varieties from this site, named after the expedition when the coffee was discovered:

Gesha 1931

This is a selection made from the diverse forest population that closely resembles the Panamanian Geisha. This selection was made by looking at the plant morphology, bean shape and size, as well as its cup profile.

Gori Gesha

This original heirloom variety replicates the genetic diversity within the Gori Gesha forest. These seeds were harvested in 2011 through our own expedition.

Additionally, we have one cultivar from the research center in Ethiopia:

Illubabor Forest

The selection for this disease-resistant variety was made from an expedition to the Illubabor coffee forest in 1974.

Traceability

The farm is divided into 8 blocks:

We have divided An Coffee Farm into eight sub-farms—which we refer to as blocks—where we track the production of our three varieties, as well as experiment with different approaches to processing and fermentation. Cherries picked from each block are tagged to indicate their origin, and through a tracking system we developed in-house, we follow their journey all the way from the mill to export.

To learn about our quality assurance protocols, please watch here:


Farm area
Hectares
Elevation
Variety
Flavor profile
Block description

Bangi
54
1,911-2,001m
Gori Gesha
Expressive aromas of honeysuckle and spices. Intense flavors of dark chocolate and spices infused with notes of Mexican mole, red fruit, black tea, molasses and black currant
The neighborhood east of the farm called ‘Bangi-Chichuru,’ where the majority of our workers come from

Dimma
28.7
1,966-2,019m
Illubabor
Forest
A lively flavor profile of coffee blossom, stone fruit, with a pointed acidity and refreshing citrus aftertaste
Named after the famous gold-mining town of Dimma, which lies toward the north of the farm

Gaylee
34.8
1,916-1,982m
Illubabor
Forest
A tightly knit flavor profile of fruits and spices, intense sweetness of marzipan, lemongrass, hibiscus, infused with floral notes of jasmine, and the sweetness of stone fruit
The southeast-facing kebele (neighborhood) adjacent to the farm, officially named ‘Gaylee-Gesha,’ where An Coffee Farm’s source of water comes from, the Yetgordon river

Oma
67.6
1,931-2,040m
Gesha 1931
Exotic aromas of tea rose, with the profound scent of jasmine. Delicate flavors of peach, apricot, candied fruit, melon, satsuma mandarin supported by a honey sweetness
Named after the respected and loved religious leader of the Meanit people

Narsha
5.3
1,963-1,977m
Gesha 1931
Honeysuckle, yellow fruit, lime, dark chocolate, peach, apricot, rose, with a clean piquant acidity, and a lingering aftertaste of bergamot
This is the smallest farm block. Located in the southern area of the farm, it’s named after an indigenous tree that is prolific in the area

Surma
45.9
1,909-2,063m
Gesha 1931
Soft and perfumed. Jasmine, Damascus rose, strawberry, ripe watermelon, red apple, and delicate spices
Featuring breathtaking views of the valley below, this farm block is named after the pastoralist ethnic group, the Surma, who inhabit the lowlands toward the southwest

Shewa-
Jibabu
48.5
1,973-2,069m
Gori Gesha
Flavors laced with spices, strawberry, ripe peach, papaya, floral, dark chocolate, tamarind, orange, and bergamot
Facing north, this block is named after a mountain and kebele (neighborhood) adjacent to the farm, where many of our workers come from

Shaya
36.5
1,926-2,069m
Gori Gesha
Delicate aromas of jasmine, bergamot, and orange. Deep flavors of dark chocolate, tangerine juice, Bing cherries, molasses, Meyer lemon,
berries, with the sweetness of red apple
Named after the tribal leader of the Meanit people who governs, advises and works with the community

Processing Types

We use several processing methods at An Coffee Farm Coffee Estate to bring out
the optimal flavor from our cherries. Our methods are:

Washed

This process uses the mechanical demucilager to scrub away the mucilage from the coffee cherries. The coffee then undergoes full wet fermentation, where it’s soaked for 12 to 36 hours and then channel-washed. The coffee is then shade-dried for two to three days until it reaches 30 percent moisture content, then it is sun-dried on raised African beds to 11 percent moisture. The coffee undergoes 12 to 19 total drying days in this process.

Natural

In this process, the coffee is sun-dried with the whole coffee cherry intact in thin layers on raised African beds. A parabolic plastic cover is used in the evening for increased air-flow to the coffee. The coffee undergoes 18 to 30 total drying days in the natural process.

Honey

In this type of processing, the skin of the fresh cherry is physically removed by a pulper machine without the addition of water, as with fully washed processing. After pulping, the coffee bypasses the demucilager to retain its mucilage. The coffee is then dried until it reaches 11 percent moisture content.

Special Fermentation

For this category, we employ proprietary processing methods to provide extra depth to the flavor notes of An Coffee Farm coffees. Innovators Reserve offerings provide a profound sensory experience that pays tribute to the unique characteristics of our coffees.

Plantation Facts


Harvest:
Early October to mid-January

Location:
Southwestern Ethiopia, West Omo zone

Land:
Total farm area of 471 hectares, 320 hectares planted with coffee

Elevation:
1,909-2,069 meters above sea level

Total trees:
730,000

Preservation area:
27%

Shade:
Agroforestry system with a mix of indigenous shade tree varieties

Soil:
Virgin forest, brown-red loamy soil

Temperature:
9-30˚C

Wildlife:
Variety of birds, wild boar, deer, cheetah, buffalo, lion, colobus monkey, hyena, porcupine, rabbit, and other endemic species