Ethiopia Sora
Ethiopia Sora
(exclusive of all taxes)
Ethiopian coffee is known for its bright, fruity and floral flavors, featuring higher acidity, a light to medium body, and complex flavor notes. The combination of high altitudes and nutrient-rich volcanic soils creates ideal conditions for producing coffee.
Ethiopia Sora is grown in Hambela Wamena, Guji, at elevations of approximately
2,100–2,300 MASL. The region’s fertile volcanic soil, cool mountain climate, and
seasonal rainfall create an ideal environment for Ethiopia’s indigenous heirloom coffee
varieties to develop sweetness and complexity. Cultivated by smallholder farmers on
family-owned plots, the coffee is grown using traditional farming methods. Fully ripe
cherries are selectively hand-picked and carefully sorted before undergoing a natural
process, where whole cherries are dried intact on raised African beds for approximately
18–25 days. The cherries are regularly turned to promote even drying and prevent
unwanted fermentation. The slow drying process allows the beans to remain in contact
with the coffee cherry for longer, resulting in more fruit-forward flavors, greater
sweetness, and a fuller body.
Freshness Matters
For the best flavor, grind your coffee just before brewing. Pre‑ground coffee can lose aroma and taste due to oxidation, and results may vary with water quality, brewing method, grind size, and technique. Freshly ground coffee delivers the cup as your roaster intended. Please note: Ground coffee is non‑refundable.
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