Chateau 76: Ethiopia Guji Ana Sora

  • Chateau 76: Ethiopia Guji Ana Sora
  • Chateau 76: Ethiopia Guji Ana Sora
  • Chateau 76: Ethiopia Guji Ana Sora
  • Chateau 76: Ethiopia Guji Ana Sora
Region Guji
Farms Israel Degfa / Ana Sora
Variety Heirloom
MASL / Altitude 2300
Process Natural
Tasting Notes So Many

 

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We’ve been brewing this coffee in all sorts of ways, and we have been hit in the face by: Raspberry, peach, Rolos, strawberry, blueberry, jasmine, honeysuckle, black tea and some faint spice notes of cinnamon. It's been a joy getting to know it, and fair to say it’s an incredibly complex coffee, but actually very easy to brew and enjoy. We definitely recommend leaving this coffee to rest for at least two weeks after the roast date, to let all those complex flavours and sweetness unfurl in the brew.

South West Ethiopia is the birthplace of coffee. It is indigenous to the mountain forests of the Kaffa region, spreading out to the neighbouring region of Guji. It was from here plants were taken and planted in Yemen, and from Yemen those coffee plants took root all over the world. It became known as Coffea Arabica as it was traded from Yemen when its popularity exploded, although Coffea Ethiopia would be its proper birth name! 


Traditionally the coffee grows wild, as it always has, and the communities who live there pick it in historically agreed boundaries and combine their coffee cherries at a local mill. The coffee cherries are then laid out in the sun to ferment as they dry, before being milled to release the seed.

This combination of wild grown coffee, slow fermentation and local know-how has produced coffees that have been enchanting coffee lovers for years. We tasted our way through around 16 different coffees from Guji this year, and this was the stand out for us.

Unusually, this particular coffee has actually been produced on a private farm. It is owned and operated by Israel Degfa, a visionary with a clear and determined focus to safeguard this precious commodity and bring best practice to coffee farming in Ethiopia, fusing a rich history of exceptional coffees with modern research and production techniques.

Raised Drying Beds at Ana Sora farm
Israel's own farm, Ana Sora, is at a very high altitude, at 2300 masl (metres above sea level). The cool climate at this altitude has helped create an incredibly complex coffee. This is not just a big crazy funky, natural processed coffee. The care and attention given to the fermentation and processing has produced something highly elegant and refined, as well having a joyous sugary fruity viscosity full of complex fruit and floral character.

View at Ana Sora

Brew Recipes

Filter - V60

  • 20g of coffee
  • 340ml of water just off the boil
  • 3 minute brew time



Place your filter paper in the V60, then rinse it with hot water. This will heat up your brewing vessel and rinse away any papery taste from the filter.
Add your ground coffee to the V60.
Start brewing - pour 60 grams of water over the grounds in concentric circles.
Give the resulting coffee “slurry” a gentle stir or spin the V60, this will ensure all the grounds are evenly saturated. This should take 45 seconds
Then pour the remaining water in concentric circles, aiming to hit the target weight of 340ml at 1minute 30secounds. Use a spoon to gently stir around the rim of the V60 to knock any stuck grounds back into the “slurry”.
At 1 minute 45 seconds gently spin the V60.
Allow the water to drain through the coffee aiming for a brew time of 3 minutes.

 

Light and delicate. Flavors of raspberry, jasmine, and peach

Espresso:

  • 19g dose
  • 42ml out
  • 25 second shot time

We tasted juicy, sweet and floral flavors of Honeysuckle, Peach, Raspberry, Caramel, Milk Chocolate