Ethiopia White Peach Oolong Doris Coffee Beans

Region: Guji

Estate: Ana Sora

Altitude: 1900 - 2350m

Grade: G1

Variety: Heirloom

Processing Method: Enzyme Washed

Harvest Season: 2021

Flavor Notes: Lemon, Honey Peach, Plum, Oolong Tea

Ethiopian coffee beans have long been world-renowned for their natural, rich floral and citrus notes. Their near-pristine cultivation methods, abundance of excellent coffee varieties, and traditional processing techniques contribute to the exceptional quality of these coffees. Since Ethiopian coffee began gaining prominence, cultivation has focused on specialty regions with smallholder farming models. It wasn't until 2011, when documentary filmmaker Adam Overton established the Geisha Village Estate in the Bench Maji region, that Ethiopia saw sporadic plantation-style cultivation models.

Guji Region

The Guji region is a highly acclaimed coffee-producing area that has garnered significant attention in recent years, demonstrating impressive performance in both flavor expression and quality.

Formerly part of the Sidamo region, Guji was established as an independent region by the Ethiopia Commodity Exchange (ECX) in 2010. In recent years, the Ethiopian government has been strategically developing numerous specialty coffee regions similar to Yirgacheffe, with Guji being one of their key priority projects.

Located southeast of the Yirgacheffe region, Guji boasts a complex terrain with towering mountains, highlands, plateaus, valleys, and plains. The region's geology features nutrient-rich Vertisol soil with depths reaching nearly two meters, and an average altitude exceeding 1,800 meters. The geographical characteristics create significant diurnal temperature variations, providing ideal terroir conditions for producing high-quality specialty coffee.

Since becoming an independent region, Guji has emerged with numerous renowned sub-regions, such as the Hambela region, known for producing the "Horse" coffee variety, and the Uraga region, which produced the 2020 TOH champion...

Ana Sora

Ana Sora is a single coffee estate located in the Guji region. The estate owner, Israel Defga, is a second-generation operator who established this farm in 2010. The estate covers a total area of 250 hectares, with 150 hectares dedicated to coffee cultivation. Situated at altitudes ranging from 1,900 to 2,350 meters, the estate has established its own washing station by utilizing water sources from the Turo River. This has made it one of the few estate-style washed coffee producers in Ethiopia that handles the entire process from cultivation to sales.

Processing Method

Ethiopia has traditionally used conventional processing methods for coffee beans, but this particular coffee undergoes enzyme washing, which can be considered a relatively innovative approach. After harvesting the coffee cherries, they are first placed in water tanks for flotation sorting, effectively removing unripe beans, damaged beans, stones, and other foreign materials. The cherries are then pulped and placed in sealed tanks with enzymes to assist fermentation. After 24 hours, they are transferred to water tanks for an additional 48-hour soaking period. Once the mucilage has separated, the beans are spread on drying beds to dry.

FrontStreet Coffee Roasting Analysis

Upon receiving these green beans, we first determined the moisture content to be 10.2%. After observing the green beans, we found them to be plump and relatively large, though somewhat inconsistent in size, with a pale green coloration. For coffee beans of this inconsistent size, FrontStreet Coffee chooses to slow down the roasting process, roasting them to a medium-light level.

FrontStreet Coffee Cupping Notes

Cupping was performed 8 hours after roasting. The flavor notes identified through cupping include jasmine, white peach oolong, honey, and tea-like sweetness.

FrontStreet Coffee Brewing Recommendations

Dose: 15g

Ratio: 1:15

Water Temperature: 91°C

Grind: 80% pass-through through #20 sieve

1. First pour 30g of water for a 30-second bloom.
2. After the bloom, pour the second segment of water, 100g, pouring from the center outward in circular motions. This pour should be done slowly, as Geisha coffee is highly extraction-resistant and requires sufficient pour time to extract its aromatic compounds. Wait until the water level drops by half.
3. When the coffee bed is about to be exposed, pour the third segment of 95g of water, bringing the total water amount to 225g. Wait for the coffee to finish filtering, then remove the filter cone. The total brewing time is 1 minute and 50 seconds.

Important Notice :

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