


Ana Sora – Ethiopia

Without question, our most coveted single origin. Ana Sora amassed a cult following for its strawberry flavour, a quality that is etched into our palates and challenges any presumption of what coffee should be. Hailing from Ethiopia’s famous Guji Zone, cherries are ripened slowly at soaring altitude, then sorted in float tanks and naturally processed. It’s an audacious, fruit-forward cup that makes a lasting impression.
Pickup available at Wagstaff Roastery
Usually ready in 24 hours

Ana Sora – Ethiopia
300g / Whole bean
Wagstaff Roastery
50 Wagstaff Drive
Toronto ON M4L 3W9
Canada
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People & Place
Israel Degefa, Ana Sora Station

The Land
Oromia Region, Guji Zone
Brew Methods & Recommendations

Drip
Flavours of strawberry lemonade and peach yoghurt. Medium acidity, high sweetness and silky body.
Brewer: V60
Ratio: 1:16
Coffee: 20g
Water: 320ml
Brew Time: 3-3:30 minutes
Rest Period: 7-10 days

Espresso
Flavours of strawberry jam and amaretto. Medium acidity, high sweetness and silky body.
Ratio: 1:2.6
Coffee: 20g
Water: 52ml
Brew Time: 28 seconds
Rest Period: 8-10 days

Immersion
Flavours of rasberry lemonade and black tea. High acidity, medium sweetness and silky body.
Brewer: AeroPress
Ratio: 1:16
Coffee: 15.5g
Water: 248ml
Brew Time: 3 minutes
Rest Period: 7-10 days