What is the Quality of AnaSora Farm Coffee in Ethiopia's Guji Region - Characteristics of Premium Natural Processing

The wild berry and cream flavors of Sidamo coffee beans continue to capture the hearts of coffee enthusiasts, and the Guji region of Sidamo is particularly renowned for producing high-quality specialty coffee beans. In recent years, whether at Ethiopian national or African continental coffee competitions, the Guji region has consistently appeared on the winners' list. For example, Hambella Flower Queen and Uraga washed coffee beans, both of which are available on FrontStreet Coffee's bean list. The Flower Queen coffee bean won the TOH Ethiopia Sun-dried category championship in 2017, while the 2020 TOH Washed category champion came from the Uraga region of Guji. This undoubtedly proves the outstanding quality of coffee from the Guji region.

Coffee from the Guji region boasts rich floral and fruit aromas, and has recently been drawing enthusiastic attention from coffee lovers worldwide. As early as 2010, the Ethiopia Commodity Exchange (ECX) established Guji as an independent region, separate from Sidamo. The Ethiopian government has shown great interest in developing coffee regions with distinct flavor profiles, with Yirgacheffe serving as an excellent example. Today, Guji has become a key focus area for Ethiopia, with an increasing number of Guji coffees making impressive names for themselves in the international market.

Recently, a coffee bean with rich white peach oolong flavors has become wildly popular, found in virtually every specialty coffee shop, with a reputation comparable to that of Flower Queen coffee. FrontStreet Coffee's bean list will soon feature this popular, fruit-forward coffee that's beloved by many. Those who are always curious about new things tend to have a strong desire to pursue coffees with novel flavors. When mentioned that this coffee bean with rich white peach oolong flavors comes from Ethiopia's Guji region, many people are surprised. After all, coffees with such prominent flavors typically come from South America.

FrontStreet Coffee Ethiopia White Peach Oolong Dorothy Coffee Bean

• Region: Guji
• Estate: Ana Sora
• Altitude: 1900-2350 meters
• Variety: Local heirloom varieties
• Processing: Enzyme-washed
• Grade: G1
• Harvest: 2021

Dorothy coffee beans are produced at Ana Sora Estate, located near Buku village, where Flower Queen coffee is produced, and close to Yirgacheffe town. Ana Sora Coffee Estate was established in 2010, covering 250 hectares with 150 hectares dedicated to coffee cultivation. Unlike many of Ethiopia's coffee cooperatives, Ana Sora Estate is privately owned and is now managed by the second-generation operator Israel Degfa, who learned coffee production knowledge from his father (a coffee cooperative experience) and his mother (who sold raw beans at the station) from a young age.

This young coffee plantation at Ana Sora Estate only produced sun-dried coffee beans until 2018, when a washing station was constructed. Due to the estate's proximity to the Turo River, this advantage was utilized to establish a raw bean washing facility, with water for the washing process also sourced from this river. Consequently, coffee beans produced at Ana Sora Estate are among the few estate-style washed coffee beans in Ethiopia that are produced and sold directly by the estate itself.

Due to the estate's location in high-altitude mountains ranging from 1900 to 2350 meters, which makes access by vehicle difficult, the coffee here is surrounded by crops such as acacia trees, Cordia africana, leguminous trees, and false banana trees, which provide shade or nutrients to the surrounding coffee trees, contributing to the creation of sweet and tangy Ana Sora coffee.

This tea-like coffee uses enzyme washing processing. After farmers select and harvest ripe red coffee cherries, they put them through a pulping machine to remove the fruit skin. The parchment beans with intact mucilage and some pulp are then placed in a sealed container with enzymes for 24 hours of fermentation. Subsequently, the fermented parchment beans are soaked in water pools for 48 hours, then stirred and washed to separate the sticky mucilage layer. After thorough cleaning, they are evenly spread on drying beds for sun-drying.

When FrontStreet Coffee's roaster received these raw coffee beans, they observed that Dorothy coffee beans have uneven particle sizes and display a light green color. Instrument testing showed a moisture content of 10.2% for these raw beans. During roasting, considering the characteristic uneven particle size of local heirloom varieties, the roaster chose to slow down the roasting rhythm. Additionally, to preserve more acidity, bright mouthfeel, and rich aromas, a medium-light roast level was adopted.

After FrontStreet Coffee's barista received the roasted Dorothy coffee beans, cupping revealed that this coffee possesses subtle floral notes, with rich and prominent peach aroma, citrus-like acidity, and a lingering sweet aftertaste similar to oolong tea when consumed. The overall sensation is remarkably similar to drinking white peach oolong tea.

Brewing Recommendations

When brewing this coffee bean, due to its light roast level, the dissolution rate of substances in the coffee is slower when the beans contact water. Therefore, the following methods should be employed:

1. Finer grind size: FrontStreet Coffee uses an EK43s grinder, and after grinding, using a Chinese standard #20 sieve, an 80% pass rate is achieved. A finer grind size increases the surface area of coffee powder particles in contact with hot water, thereby accelerating the extraction of coffee flavor compounds.
2. Higher water temperature: When brewing medium and medium-light roasted coffee beans, FrontStreet Coffee uses water temperatures between 90-93 degrees Celsius. With other brewing parameters consistent, as water temperature increases, both the quantity and rate of flavor compound extraction increase.
3. Faster flow rate dripper: When making pour-over coffee, FrontStreet Coffee only uses KONO and Hario V60 drippers. The V60 is used for brewing medium-light and medium roast beans. Due to higher water temperature and finer grind size, it extracts coffee flavor compounds as thoroughly as possible. Additionally, the V60 has 12 long ribs and 12 short ribs that lift the filter paper and guide water flow, thereby minimizing the risk of over-extraction caused by high temperature and fine grinding.

Brewing Parameters

• Dripper: Hario V60
• Water Temperature: 91 degrees Celsius
• Coffee Dose: 15 grams
• Ratio: 1:15
• Grind Size: Chinese standard #20 sieve 80% pass rate

Pour 15 grams of powder into the dripper and level it. Start from the center and pour 30 grams of hot water in a circular motion for a 30-second bloom. After blooming, continue with a small water stream from the center, slowly circling to 125 grams for segmentation. When the water level in the dripper drops to just above the coffee bed, continue circular pouring to 225 grams. Total extraction time is approximately 2 minutes.

For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

For professional coffee knowledge exchange, please add WeChat ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473