Blackberry, damson, brown sugar
We first came across this coffee all the way back in 2016 after being introduced by the importers that we worked with in Ethiopia at the time. We have been buying from Ana Sora consistently ever since and it's safe to say that this is one of our most popular coffees – when it goes out of season we're flooded with emails asking when it's going to come back... well, happy days are here again!
We see a lot of consistency from this coffee and year-on-year it always delivers with classic Ethiopian Yirgacheffe flavours and a little bit of seasonal variation. We always blind cup pre-shipment samples and when we come to this bowl we often say “Ooooh I hope this is the new Ana Sora!” and lo and behold it is, it's a super distinctive coffee. It's our eighth year of roasting this coffee and Ana Sora is now the Ethiopian farm that we buy the most volume from as, for good reason, it's just so popular with everyone!
Opening with a blast of blueberries and damsons, the punchy dark fruit has a layer of brown sugar sweetness underneath it. The clean finish has a twist of orange zest, which calls you back for that next sip.
- Country: Ethiopia
- Area: Guji zone
- Nearest town: Yirgacheffe
- Farm: Ana Sora
- Varietal: Indigenous wild varietals
- Processing: Natural
- 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
Tasting notes: Blackberry, damson, brown sugar
Cup of Excellence Cupping Scores
- Clean cup: (1–8): 6.5
- Sweetness: (1–8): 6.5
- Acidity: (1–8): 6.5
- Mouthfeel: (1–8): 6
- Flavour: (1–8): 6.5
- Aftertaste: (1–8): 6
- Balance: (1–8): 6.5
- Overall: (1–8): 6.5
- Correction: (+36): +36
- Total: (max. 100): 87
Medium - Take a little heat out of the roast before 1st gets going so you can run through nicely into the gap between first and second. Finish the roast around the middle of that gap to get the dark fruits at full volume.