||Ethiopia Ana Sora Natural
||Area: Guji Zone
||Varietal: Indigenous wild varietals
e're now into our fourth wonderful year of having coffee from Ana Sora and I'm as excited this year as I was back in 2016! This coffee represents lots of time and energy working at the farmer's gate in Ethiopia; not only that but the coffee is the only private estate from which we have ever bought in Ethiopia. Add to these points the fact that it's one of the most unique coffees I've ever tasted, and you can understand why I’m excited.
My inbox has been full of emails asking for more more more Ana Sora! Well, here you go folks : D we also have a washed version of the same coffee which you can find here, make sure to try them side by side if you get the chance to enjoy the delicious differences the different processing methods bring to the cup.
This private farm is owned by Israel Degfa, a second-generation coffee grower from Ethiopia. The farm covers 250 hectares, only 150 of which are currently producing coffee; however, it is estimated that the remaining 100 hectares will be in full coffee production by 2018.
Situated alongside the river Turo, the farm currently only produces naturally processed coffee. However, in future the farmers will take advantage of the water source and the planned increased production capacity to begin producing washed coffee too - yeah you know I'll get some when I can!
As coffee farms go, it's a very new farm and was only formed in 2013. It's located at a whopping altitude of between 1,900 and 2,350 metres above sea level, a gorgeous but somewhat tiring walk! (it's not all just holiday snaps this coffee buying malarkey!) It is unusual to find private farms of 250 hectares in Ethiopia, and even more unusual to find them at such high altitudes. The altitude helps with the slower maturation of the coffee cherry and allows more time for the plant to develop which contributes to the super unique cup profile we see in coffees from Ethiopia.
Coffee growing is popular in this area, and Israel also sources coffee from the surrounding area populated by smallholder farmers who speak Oromife and are of Oromo ethnicity. Israel believes in helping these farmers through education in husbandry and also through financial assistance.
Cherries are hand-sorted for unripes and overripes before they go into floatation tanks, where they're covered with water. Any cherries that float are removed. Whole, ripe cherries are then dried in the sunshine on raised African drying beds, which are laid out on hessian cloths for about 15–18 days depending on the weather conditions. The cherries are covered with plastic or shade nets during the midday heat and at night.
A unique coffee from a unique relationship that I'm massively excited to share with you once again.
Do you like blueberries? I hope so!!! This coffee is all about the blueberries - think blueberry juice whilst eating a blueberry muffin. It's not just the flavour of blueberry though - it's got a silky texture which reminds me of fruit juice, with a delicate lemon zest on the aftertaste which is a perfect complement to all the blueberries.
Area: Guji zone
Nearest town: Yirgacheffe
Farm: Ana Sora
Varietal: Indigenous wild varietals
Owner: Israel Degfa
Founding year: 2013
Altitude: 1,900 – 2,350 m.a.s.l.
Farm size: 250 hectares, of which 150 hectares are coffee.
"Quick Look" Guide:
Blueberry juice, blueberry muffin, lemon zest
Clean cup: (1–8): 7
Sweetness: (1–8): 7
Acidity: (1–8): 6.5
Mouthfeel: (1–8): 7
Flavour: (1–8): 8
Aftertaste: (1–8): 6.5
Balance: (1–8): 6
Overall: (1–8): 8
Correction: (+36): +36
Total: (max. 100): 92
Medium - through first crack and into the gap. For more fruit, drop this mid-way through the gap - for more of that silky body, extend the roast slightly and drop just before second gets going.
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