ISRAEL DEGFA, Ana Sora Semi-Carbonic Natural
The semi-carbonic maceration this coffee has undergone before drying has really intensified the fruit flavours. Expect crazy complexity with notes of lychee, grape soda, apricot and honeysuckle.
CULTIVAR: Heirloom Varieties
PREPARATION: Semi-Carbonic Natural
LOCATION: Guji, Oromia
ALTITUDE: 1,400 - 1,500 masl
Ana Sora is a 250 hectare farm situated at an incredible altitude range starting at 1,900 and stretching to 2,350 metres above sea level! The farm and wet mill, owned by second-generation coffee farmer Israel Degfa, also processes cherry from the local smallholder farmers. Israel supports the local community by offering quality based premiums, micro-finance and agronomic education.
Cherries are first hand-sorted to remove under and over-ripes before being floated to remove less dense or damaged fruits. After this initial sorting the coffee is processed using a semi-carbonic maceration. Cherries are loaded into tanks and left to macerate for 36 hours. As the cherries at the bottom are crushed, they begin fermenting, releasing CO2 which forces the oxygen out of the tanks, This vastly reduces the amount of oxygen available for any bacteria present which require aerobic metabolism. After this process of maceration, the cherries are slowly dried in the sun on raised African beds.