Jammy and full, with ripe strawberry, cocoa-nib bitterness, and a pop of blueberry.
Ana Sora sits in the far south of Ethiopia, in the South Guji Zone's Anasora district — around 478 km from Addis Ababa and high enough to change how coffee grows. The trees sit between 2,200 and 2,300 meters above sea level in well-drained, acidic red soil, under 1,200–1,500 mm of annual rainfall and daytime temperatures that hold between 18 and 25°C.
The station was built for one purpose: to source only red cherry from this very highland location and deliver a distinctive cup to specialty drinkers. Outgrower farmers selectively handpick ripe cherries and bring them to the station, where the work of turning fruit into coffee begins.
