About This Coffee
This may not be our first time working with Michael and Abana Coffee, but it is our first time featuring a naturally processed Anderacha lot from Abana Estate.
We first met Michael years ago through the coffee industry, and his coffees quickly became some of the earliest we returned to year after year. That relationship has grown alongside Be Bright, and Abana has become one of those producers we genuinely look forward to working with each season. We’re always excited to see what Michael and his family are producing and to continue sharing more coffees from Abana Estate.
The name Anderacha comes from the river that borders the estate. During the rainy season, the river swells dramatically, becoming an important source of life and nutrients for the surrounding community and ecosystem.
What makes this particular lot especially interesting is its processing. Before drying, the freshly harvested cherries are rested for 18 hours on raised beds that were customized specifically for this step. During that rest, the fruit begins to break down slightly, developing incredible floral and tropical fruit aromas while contributing greater sweetness, complexity, body, and depth to the finished coffee. From there, the cherries are naturally dried on raised beds.
Compared with the washed coffees we’ve featured from Abana Estate, this lot presents a noticeably deeper and bolder expression of the farm while still maintaining the fruit character and elegance we’ve come to love from their coffees.
On the roasting side, we’re approaching this coffee hot and fast. We found that introducing plenty of heat early in the roast helped unlock more of the fruit-forward complexity this coffee has to offer while preserving its structure and sweetness. As the cup cools, expect those fruitier qualities to continue opening up and becoming even more expressive.
