Ethiopia Guji G1 Ana Sora 4.0 - Yeast Anaerobic Washed

Ethiopia Guji G1 Ana Sora 4.0 – Yeast Anaerobic Washed

Good for you if: you enjoy super‑clean, fruit‑forward coffees that taste like peach oolong and citrus tea, with high clarity rather than wild fermentation funk.

This Ana Sora 4.0 lot starts as hand‑picked heirloom cherries grown above 1.900 masl in the Guji highlands, then goes through a controlled yeast‑inoculated anaerobic fermentation in tanks before a full wash to strip the mucilage clean. The result is a silky, tea‑like cup where sweet peach, lemon peel, jasmine and Earl Grey‑style florals sit on a very transparent structure, giving you the precision of a classic washed Ethiopia with the extra lift and complexity of modern yeast fermentation.

Origins & details:

• Origin: Ethiopia – Guji, Ana Sora estate (Israel Degfa)

• Altitude: ~1.900–2.300 masl (slow maturation, dense seeds, high sweetness)

• Variety: Ethiopian heirloom/native selections

• Process: Yeast anaerobic washed (enzymatic yeast in sealed tanks, then fully washed and dried on raised beds)

• Profile: Light–medium roast aimed at high‑clarity filter, also suited to bright, structured modern espresso shots.