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Guji Ana Sora, Ethiopia

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Region/Country: Ana Sora, Guji, Ethiopia

Farm: Various farmers

Processing Method: Fully washed, dried on raised beds

Varietal: Ethiopian Heirloom

Altitude: 1,800-1,900M

In the cup: Guava, Peach, & Buttery

Thousands of small scale coffee farmers live in the famous growing region of Guji, Ethiopia. Most of their farms are less than 20 hectares featuring coffee plants interspersed with mango and banana trees which are thought to impart fruit flavors on the terroir. Coffee cherries are collected at a centralized mill where they are depulped and allowed to ferment in tanks for 72 hours. After fermentation the coffee is washed, then dried on raised beds. The resulting coffees are exceptionally clean and fruity.

One 12 oz. bag of whole bean Arabica coffee.


  • Origin: Ethiopia
  • Region: Yirgacheffe
  • Farm/Co-op/Farmer: Small farm micro batch farmers
  • Altitude: 1900-2000m
  • Varietal: Heirloom
  • Processing: Fully washed, sun dried


Yirgacheffe is one of the fruitier coffee varieties around. This coffee comes directly from the Sidamo region of Ethiopia. These beans are guaranteed to bring out a fuller, lighter flavor in your favorite morning pick-me-up.

Chemex (The Best Way to Enjoy Our Coffee)

46g Coffee, Coarse Grind

710g Water (205 Degrees F)

Brew Time: 4½ – 5 minutes


  1. Rinse filter thoroughly with hot water.  Pour out rinse water.
  2. Add Ground coffee to filter, shake gently to even bed of grounds.
  3. Pour approximately 80 grams of water over the grounds, evenly soaking all grounds.  Be careful not to pour directly onto the filter.  Allow coffee to sit for approximately 40 seconds.
  4. After allowing the coffee to degas for 40 seconds, pour additional water gently on top of the grounds until the level of the slurry reaches approximately ⅓ of the way up the cone.  Be careful not to pour directly onto the filter.
  5. Continue adding water to maintain this slurry level until you reach the target brew weight (710 grams).  Ideally your coffee will finish brewing between 4:30 and 5:00 minutes.
  6. Dispose of the filter, swirl the coffee around inside the chemex and serve.
  7. Enjoy!



18g coffee, Medium-fine grind

200g water (170-180 Degrees F)

Brew Time: 2 minutes


  1. Invert Aeropress and preheat with hot water.
  2. Empty water and add coffee to brew chamber.
  3. Place Aeropress on scale and tare the scale.
  4. Start timer and add hot water.
  5. After all water has been added, stir the slurry (coffee & water mixture) until all grounds fully saturated.
  6. When timer reaches 1½ minutes, screw on filter chamber and flip over the Aeropress, placing it on top of a coffee mug.
  7. Gently press down on the plunger until you hear a hiss.
  8. Remove Aeropress from mug and enjoy!


34g of coffee

567g Water (95–205 Degrees F)

Brew Time: 2-3 minutes


  1. Start with clean filter and globes.
  2. Fill bottom globe with pre-heated water and place over heat. Let top globe rest on the bottom globe, but do not fit them together tightly .
  3. When water in bottom globe begins to boil, firmly fit the top and bottom globes together.
  4. Once all the water has risen to the top, measure it to be 200F – stir and/or turn down heat to dial in temperature.
  5. Add freshly ground coffee to the top chamber and stir to fully saturate all grounds. Let steep for 1 ½ minutes.
  6. After steeping time has passed, remove syphon from heat and stir grounds again.
  7. Brewing process is done when coffee in bottom globe bubbles.
  8. Remove top globe by gently rocking it back and forth to break the seal.
  9. Pour coffee into a decanter and enjoy!

French Press

27 g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 4 minutes


  1. Preheat french press with hot water.
  2. Add freshly ground coffee; place french press on scale and tare the scale.
  3. Start timer and begin adding hot water.
  4. Completely saturate all grounds with hot water.
  5. After 1 minute, stir the grounds front to back 4 times.
  6. Place the lid and plunger on top of french press.
  7. When the timer is at 4 minutes, gently press down the plunger.
  8. Decant into your favorite mug and enjoy!

Hario V60

25g Coffee, Coarse Grind

400g Water (195-205 Degrees F)

Brew Time: 3 minutes


  1. Place filter in V60, preheat filter, V60 and mug by pouring hot water through them.
  2. Add freshly ground coffee to filter, place everything on scale and tare the scale.
  3. Start timer and add 50g of water by pouring slowly into the center of the grounds.
  4. Allow the bloom to degas for 30s before adding more water.
  5. Continue to pour slowly into the center, keeping a consistent level to the slurry (coffee & water mixture).
  6. Ideal brew time is 3 minutes. After all water has been poured and filter begins to drip slowly, remove V60 and discard filter.
  7. Enjoy in your favorite mug!


Customer Reviews

Based on 2 reviews
John Heyser
Consistent Ethiopian

Delicious, creamy and low acid which puts it in the “could drink every day” category. All the new coffees being offered of late are delicious.

Robert Campos
Bob's Ethiopia

So far I have had the Ethiopia. It is, as to be expected, excellent. Great aroma when brewing, fabulous mouth feel, and sssmmmoooooth.

There is a reason I live in Texas yet still get my Mud Beans. Magic hands must do the roasting.