Casino Mocca - Ethiopia - Ana Sora - 200g
DATA PRAJIRII: 25.09.2019
Ambalat in cutie KRAFT cu ZIP + VALVA.
Note: nectarine • lime • bergamot
The Guji Zone of Ethiopia was previously wi categorized as a sub-region of Sidamo, but has proven itself distinct and gained reputation because of its unique and differentiating flavour profiles. This wet processed batch of several heirloom varieties comes from Israel Degfa's own plantation named Ana Sora.
thiopia is the home of extraordinary cof-fees. Ethiopian coffee is instantly recog-nizable even in blind cuppings due to their dis-tinctive flavour made up of several hundreds of indigenous arabica varietals grown wild in the various micro-climates of the country. 95% of Ethiopia's 300 000 tonnes of coffee export is supplied by more than a million small, independ-ent farmers. The rest is grown by an increasing number of private and state-owned plantations.
Our coffee comes from the Guji Zone of Ethi-opia, named after a tribe of the local Oromo peoples. The privately owned Ana Sora wash-ing station not only collects the daily harvests of the local smallholders, but also responsible for the processing of the cherries grown on the 250 hectares large plantation goes by the same name. Israel Degfa, the barely 30-year-old owner of the station, operates 26 processing stations in the country and tends to his own plantation as well. Israel is dedicated to perfecting the art
of coffee processing. In order to better under-stand the needs of his consumers, he regularly travels around to consult with coffee roasters.
Thanks to their exceptional quality, Israel is able to sell his coffees at premium prices. He uses the profits to provide excellent working conditions in his plants, as well as improving local communi-ties by contributing to schools, orphanages, and local infrastructure projects. The cherries at the washing station are sorted manually to ensure that only the perfectly ripe specimens end up be-ing processed. The processing begins with drying under shade for a few hours. Depulping is fol-lowed by a wet fermentation process of 24-48 hours, then washing, and a 12-24 hour period of soaking in cold water. Finally, the beans are dried on African drying beds for 10-12 days, be-ing protected from direct sunlight by special nets.
Our coffees taste the best when extracted with water of the proper hardness* range. In order to highlight the best flavour of our roasts we recommend having 5 to 10 days of resting period after roasting, but consume within two weeks of opening. Enjoy!
* Total hardness: 50-175 ppm CaCO3 (2.9-9.8 *d), alkalinity/buffer: 40-75 ppm CaCO3 (2.2-4.2 *d), pH: 6.5-8.0. (The SCA Water Chart)