Ethiopia Israel Degefa Natural Espresso

A juicy, natural-process espresso — ripe peach and plum up front, with a smooth, honeyed sweetness through the finish.

Ana Sora

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.

The 74 Series

Both varieties here — 74110 and 74112 — trace back to the same place: the Metu-Bishari forest in western Ethiopia, where the Jimma Agricultural Research Center selected them from wild coffee trees in the 1970s. The “74” marks the year they were cataloged; the numbers that follow are the individual selection lines. After the coffee berry disease epidemic tore through the country, JARC bred these two for resistance and yield, releasing both in 1979. The trees are short and compact, with small leaves and cherries, and they thrive at the kind of high elevation Ana Sora sits at — which is exactly why they're planted here.

WATER SPEC:
Hardness: 70 ppm
Alkalinity: 35 ppm

INPUT (WEIGHT OF COFFEE GROUND): 18g

OUTPUT (WEIGHT OF ESPRESSO EXTRACTED): 40g

WATER TEMPERATURE:
93°C / 199°F

BREW TIME: 25–28s