E16 Peach Oolong Coffee Beans — Ethiopia Guji, Enzyme Washed, Light Roast

Tastes like a cup of white peach oolong tea.

Delicate florals open the cup, followed by a rich peach aroma, bright citrus-like acidity on the palate and an oolong-like sweetness on the finish.

Prefer softer acidity? Take a look at our medium-light or medium roasts.

One of the highest farms in all of Ethiopia

Ana Sora is a private farm founded only in 2013, sitting in the Guji highlands on around 250 hectares at 1,900 to 2,350 m, making it one of the highest coffee farms in Ethiopia and in the world. The altitude keeps temperatures low, so the cherries ripen slowly and have more time to build sugars and flavour compounds. The sweetness and clarity of this coffee are inseparable from those conditions.

Owner Israel Degfa is CEO of the exporter Kerchanshe and a second-generation coffee man: his father managed a coffee mill and his mother sold coffee at a bus stop. His company puts a tenth of its profits into the local community each year, building schools and water supplies. Several well-known European specialty roasters have worked with Ana Sora for close to a decade.

Bean Details

Country	Ethiopia
Region	Oromia / Guji / Anasora
Estate	Ana Sora / Yirba Muda Farm
Altitude	2,250 m
Variety	Heirloom
Process	Enzyme washed G1
Roast level	Light roast

Brewing

For pour-over, start with 15 g of coffee to 240 g of water at 93°C on a medium-fine grind, then adjust to your gear and taste. For parameters tailored to your equipment, try the AI Barista; if the cup isn't tasting right, the Brew Clinic can help you troubleshoot.

For dispatch times, resting, storage and grinding, see our FAQ. Coffee is an agricultural product, and flavour varies by harvest, lot, roast and brewing method.