Differences, distinctions and awards of sunburned Sidamo Shakiso G1gu Guji nectar coffee beans

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Factory name: coffee workshop address: Guangzhou Yuexiu District Baoxian Qianjie Cafe manufacturer contact Information: 020-38364473 shelf life: 90 net content: 227g packing: bulk origin: Ethiopia

Sidamo Natural G1

Country: Sidamo

Grade: G1

Origin: guji Guji

Baking degree: moderately shallow baking

Treatment: insolation

Variety: native species

Producing area: Shaquiso Shakicha

Flavor: blueberry, orange, plum, blueberry

Shakiso is unique in the Sidamo Valley, and it is also an area far from most coffee producing areas in the Sidamo province. Another well-known local industry is gold mining, which is destabilized by labor, land and ethnic factors. But the coffee in this area is quite special, and Nekisse, the legendary bean of Ninety Plus, also counts here.

Nectar, the original meaning of Xia Qieso's nectar, opens the website of Coffee Review to search for keywords with Guji. There are more than 10 articles with scores above 92 points, and there are also several times with high scores of 94 and 95.

Shakisso is located in the southern part of Guji and Oromia, adjacent to Sidama and Gedeo. There are many pits in this area, which were used to mine gold in the early days, so there are many potholes in this coffee growing area. This makes people dangerous when walking between coffee growing areas. Shakiso is a unique producing area of Guji / Cedamori, and even in Cedar Morri is a remote area far from most coffee producing areas, and another famous local product is gold ore. Miners, land, ethnicity and other factors also destabilized the region in 2006. As a result, the biggest problem facing the region now is that ─ needs manpower to maintain the growing area and harvest coffee. Local small farmers began growing organic coffee in 2001 and work closely with medium-sized coffee producers because they are familiar with how to grow forest coffee in the highlands.

Sweet cherry, raisin, preserved fruit, preserved plum, dried pineapple, strawberry

Cherry, blueberry, sweet orange, plum, blueberry, peach, litchi

[sipping] the mouth is filled with intense aromas such as sweet and juicy peaches, sweet pineapple, mid-range blueberries, blueberries, strawberries, pineapple and dried fruit, with lychee, plum flavor and dried fruit stickiness. The whole bean is like a tropical fruit storm, elegant and domineering, falling into the sea of nectar like its name.

Hand-washed Sidamo. 15g powder, medium fineness grinding (small Fuji ghost tooth cutter 3.5grinding), v60 filter cup, 91mi 93 degrees water temperature, first water injection 30g water, carry on steaming for 27 seconds, injection to 105g water cut off, wait for powder bed water to half, then water injection, slow water injection until 225g water volume, no water powder ratio at 1:15, extraction time at 2:00