ETHIOPIA GUJI ANA SORA HIRELOOM YEAST WASHED MEDIUM LIGHT ROAST

Generally, Ethiopian coffee is mainly produced by small farmers. In contrast, Annasola comes from a private farm (Private Farm), operated by Israel Degfa. His father is a processing plant manager, and his mother is a coffee brewer. It can be said that my family has been inseparable from coffee since I was a child, so I have rich industry experience.

Enzyme washing involves adding special honey during the washing processPeachEnzymes. As in the washing step, coffee farmers will first put the coffee berries into the sink and screen the floating beans (immature, defective fruits and impurities will float to the surface). The selected raw coffee cherries are then put into a sealed container, and carbon dioxide and special enzymes are added for anaerobic fermentation.

Origin: Ethiopia GUJI ANA SORA

Variety: Ethiopian native species 

smell:waterPeach, lemon peel, jasmine, earl gray tea

Roast level: light to medium roast

Treatment method: Enzyme washing

Weight: 100g / 200g 

Most Ethiopian coffees are produced by smallholder farmers, but Annasora comes from a private farm owned by Israel Degfa. His father was a processing station manager, and his mother was involved in brewing coffee, meaning Israel has been deeply connected with the coffee industry since childhood and brings a wealth of experience to his farm.

Yeast washed processing involves adding a special peach enzyme during the washing process. Similar to the traditional washed method, farmers first place coffee cherries into water tanks, where floaters (immature or defective cherries and impurities) are removed. The selected cherries are then placed in sealed containers, where carbon dioxide and special enzymes are added for anaerobic fermentation.

Region: Ethiopia Yirgacheffe
Variety: Ethiopian Heirloom
Flavors: Peach, lemon peel, jasmine, Earl Grey tea
Roast Level: Light to medium
Processing Method: Yeast Washed
Weight: 100g / 200g