It's this time of the year again coffee people!

For the December 2020 special, we selected this microlot from Ethiopia, which stands out because of its tasting notes, a great mix of fruit and floral.

Ethiopia is administratively divided into regional states, zones, woreda (districts), and kebele (wards).

This lot comes from the south of Ethiopia, from the Oromia region, Guji zone, Ana Sora district.

Ana Sora is divided into small Kebele (communities), the one that produced this lot it's called Wocho Sololo. 

Wocho Sololo is also the name of the local agricultural cooperative, that was created by Tadesse Edema in 2011 in order to promote the development and increase the quality of the coffee.

Mr. Tadesse comes from a large family where everyone is involved in coffee. Tadesse is the third generation of coffee farmers in Guji.

Anasora is not yet a highly explored coffee producing area, which means there is a good amount of young trees and plenty of land for every farmer.

Mr. Tadesse believes that the Anasora area will be the future for the production of high-quality specialty coffee, due to the local microclimate, the brownish-red soil, and the presence of still unknown, but high quality, indigenous varietals.

Currently, the plantation, located at an altitude of about 2000m above sea level, has only 95 hectares of cultivated land and produces coffee with very distinctive aromatic traits and put a particular focus on the quality of the product.

The microlot was prepared according to the natural process: after the manual picking and removal of any over-ripe or unripe, the remaining cherries were dry-fermented on raised beds. They are usually turned frequently throughout the day and covered during the central hours of the day and at night, to avoid unwanted fermentations.

In the cup:

Clear jasmine in aroma and flavor, lovely tangerine, sweet hints of honey. Medium body, with a peach aftertaste. Very clean, delicate acidity.

This lot is particularly suitable for both extractions, filter, and espresso, using the roast profiles we have developed for each purpose.

For filter extractions with V60, we suggest the following recipe as a starting point:

• Brew ratio: 1g of coffee for every 16g of water
• Water temperature: 92–93C
• Extraction time: 2’45 - 3’15

Minimum resting period: 10 days from the roast date for espresso, 5 days for filter roast.