This is a classic floral, sweet & jam-like Ethiopian from the Guji region.
The washing station this coffee is exported from is privately owned which is uncommon in Ethiopia. The station owner, Israel Degfa, receives cherries from around 300 small local producers grown at altitudes between 2000-2250 metres above sea level.
The coffee is washed and fermented in tanks for 76 hours before being dried on beds for up to 21 days. This helps with bean uniformity and presents in the cup as an increase in the clarity of flavours.
Israel Degfa supports an orphanage in a neighbouring village as well as teaches a local Oromo school in coffee production.
12 hours before we roast this coffee we rehydrate the green beans from 9.6% moisture to 16.7% moisture to increase brightness and sweetness in the cup.
Small scale outcroppers
Small producers farms
Ana Sora washing station
Berries and floral aromas, winey, peach jam flavour, black currant, vanilla, lime. Sweetens very nicely as it cools.