Ethiopian washed Sidama G1 Miyu micro-batch coffee beans flavor characteristics, production areas and brewing ginseng

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Ethiopian coffee beans are graded according to this percentage of defective beans, and Indonesian beans are divided into six grades, namely G1-G6. Ethiopia also uses this method, the highest grades of washed beans are G1 and G2; the highest grades of sun beans are G1 and G3.

Washing: Grade-1;Grade-2 (G1>G2)

Sunlight: Grade-1 and Grade-3--Grade-5 (G1>G3>G4>G5)

Hand-to-hand. 15g powder, medium fineness grinding (small Fuji ghost tooth knife 3.5 grinding), v60 filter cup, 91-93 ℃ water temperature, the first injection of 30g water volume, 27 seconds stewing, injection to 105g water volume cut off water, wait for the powder bed water volume to drop to half, then slowly inject water until 225g water volume, the tail section does not, water powder ratio 1:15, extraction time 2:00

Origin: Ethiopia Oromia

Species: Native species of Ethiopia

Haiti: 2000

Treatment method: washing

Factory Name: Coffee Workshop Address: No. 10 Baoanqian Street, Yuexiu Guanqu, Guangzhou City Coffee Factory Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packing Method: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Ethiopia Roasting Degree: Mild Roasting

Ethiopia has a variety of coffee cultivation methods: from wild coffee groves and semi-developed plots, to small plots of traditional farming, to modern plantations. About 50 percent of coffee is grown at altitudes of more than 1500 meters. According to the four different production methods mentioned above, Ethiopian coffee can be divided into nine coffee producing areas, including five fine coffee producing areas: Sidamo, Yejia Shefei, Harald, Lim, and Lekamp, and four general commercial bean producing areas: Gemma, Ilubabo, Tiebi, and Bebeka. Each district has adopted the method of sunning or washing, and different processing methods also affect the flavor. At present, solarization accounts for about 80% and washing accounts for about 20%.

This micro-batch of coffee fruit is first hand-selected 100% Red Cherry, then Agared equipment is used to remove the peel and pulp, and then the coffee beans with pectin will be fermented in the fermentation tank for 36 hours, and then Souking for 4 hours, put into a 30*1.8 meter drying bed to dry and then dehulled. After hand-screening to G1 grade, they are packaged in GrainPro bags and covered with sacks.

The Oromia region is one of the origins of coffee in the world, and the Oromo people here are the first people in the world to use coffee as a food, dating back to the 5th century AD. Oromia is located approximately between 3 ° and 15 ° north latitude and between 33 ° and 40 ° longitude. The area is known for the originality of its plant species and diversity of species. This is where coffee was born. For the local Oromo people, coffee is their drink, their food, an important part of their trade, a local "stimulant" and an important tool for them to defend peace.

Flavor Description:

Distinct wild ginger flowers and bergamot, with hints of blackcurrant, sweet raisins at the end, reminiscent of Earl Grey