This coffee is sourced from smallholder farmers around the Banko Gotiti processing station in the Gedeo Zone of Ethiopia, grown at an altitude between 1,900 and 2,300 meters. It consists of 74110 and 74112 varieties. The coffee undergoes a unique natural process involving a 24-hour cold water fermentation before drying on raised screens for three to four weeks. The flavor profile features notes of strawberry, cherry, lemon peel, rose, and milk chocolate, resulting in a candy-sweet cup.
Anchorhead was founded in 2013 by Jake Paulson and Mike Steiner, who started roasting in Steiner's garage in Seattle with no prior coffee industry experience. The company originally launched as the city's first bottled cold brew operation before opening its first café in 2016, and it won America's Best Espresso at Coffeefest Portland in 2015. Roasting now takes place at a central facility in Duvall, Washington, supplying four retail coffee bars across the Seattle metro area. Their flagship espresso blend combines 70% natural Ethiopia Guji with 30% washed Brazil, and the Narwhal Blend pairs Guatemalan and Sumatran coffees grown between 1,000 and 2,200 metres elevation. All orders are roasted fresh and hand packed by the team.
