Is Sidamo Sakui Coffee good? the method of making Sidamo Coffee

Professional barista communication, please pay attention to coffee workshop (Weixin Official Accounts cafe_style )

Huakui treatment plant is located in buku abel village at an altitude of 2200 meters. From the beginning of its cultivation, it has been selected as a noble "family environment"-rich humus reddish brown soil, and given "Enset" tree shade care, so that the flower head receives full sunlight, produces rich flavor without consuming too much nutrients, thus retaining more essence in the coffee fruit. During the harvest season (December-January), its unique growing environment and natural climate created its unique flavor. The red fructose we picked should reach 30 or more before we start sun treatment. In the first two days of the sun, we must ensure the humidity of the red fruit, so that its fructose fully begins to ferment. At the same time, the geographical location of high altitude makes the temperature of the treatment plant at night drop to about 12 degrees Celsius, and it will not produce excessive fermentation smell because of the high temperature. When the temperature is relatively high at noon, we will cover it in time to prevent red fruit sunburn. Select only full-red fruits, fully ripe coffee cherries, all manually picked, African scaffolding drying, limited fruit thickness and 24 hours of uninterrupted regular turnover, to ensure uniform sun and ventilation, more accurately grasp the fermentation degree.

Hand-washed courtesan. 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

At night, heavy plastic sheeting is used to protect against sudden rain. This allows the red fruit to ferment and dehydrate at relatively low temperatures. After 18 days of solarization treatment, when the moisture content of the green coffee beans is reduced to about 13%, the solarization treatment is stopped, the coffee beans are packed into sacks, put into a warehouse under the natural conditions of 12-22 DEG C and humidity of 40-50%, and the green beans are cultivated and further dehydrated for about 50 days. When the moisture content of raw beans reaches about 10, the transportation treatment plant hulls and screens for sale.

Coffee producing countries: Africa, Ethiopia,

Coffee estates: Guji Guji, Hambella Wamena district, Dimtu city, buku able estate

Coffee varieties: Heirloom, native to Ethiopia

Production altitude: 2250-2350M

Quality grade: G1

Treatment: Natural Sun (African Sun Bed)

Factory Name: Coffee Workshop Address: Qianjie Cafe, No. 10 Baoan Qianjie, Yuexiu District, Guangzhou Contact: 020-38364473 Shelf Life: 90 Net Content: 227g Packaging: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar: Sugar Free Origin: Ethiopia Roasting Degree: Mild Roasting

Ethiopian Sidamo Shakisso Natural

Country: Ethiopia Fiscal year: 2003

Production area: Guji District

Altitude: 2250-2350

Treatment: Sunlight

Breed: Native species Heirloom

Producer: Local smallholder farmers

Flavor: Passion fruit, rose bouquet, strawberry jam

Sidamo coffee has a wide variety of flavors, as different soil compositions, regional microclimates, and numerous native coffee varieties create distinct differences and characteristics in the coffee produced in each town area. Sidama is located in southern Ethiopia. The industry here is dominated by agriculture, with coffee-growing areas located around the Great Rift Valley. Sidamo coffee has a wide variety of flavors, as different soil compositions, regional microclimates, and numerous native coffee varieties create distinct differences and characteristics in the coffee produced in each town area. Sidama is located in southern Ethiopia. The industry here is dominated by agriculture, with coffee-growing areas located around the Great Rift Valley.

Hambella (commonly translated as "Hambella") is located in GUJI, Ethiopia's largest coffee-producing area, and is administratively affiliated with Olomia State. Hambella faces Yejia Shefi kochore in the west, separated by a highland with an altitude of 3200 meters and a width of about 30 kilometers. Hambella is connected with shakiso, Uraga and Kercha sub-producing areas in Guji in the northeast and north respectively. It is the coffee sub-producing area with the highest altitude in Ethiopia (Harrar is the main producing area with the highest altitude in Ethiopia).

At present, there are about 20 treatment plants of various sizes in Hambella production area. DW Hambella core production area Dimtu has four estate processing plants, namely "Buku abel,""Buku saysay,""Haro soresa,""Tirtiro Goye." Annual production of coffee is about 1100 tons.

Of all these estates and processing plants, only the sun-cured coffee from the "Buku Abel " estate and processing plant is called "flower".

awards

Flavors by cup: passion fruit, rose, strawberry jam, berry sour, peach pulp, black tea finish

2016/2017

Ethiopia National Taste of Harvest Competition Champion

2016/2017 Harvest Ethiopian Coffee Competition Champion

2017 Regional Africa Taste of Harvest Competition Runner-up

2017 African Coffee Contest Runner-up