The difference, distinction and award-winning situation of single bean in Esseguji Xia Qiso producing area

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The difference, distinction and award-winning situation of single bean in Esseguji Xia Qiso producing area

Factory name: Dazhen Coffee Qianjie Cafe location: Guangzhou Baoqian Street 10 manufacturer contact Information: 38364473 ingredients Table: self-baking shelf life: 90 net content: 227g packing: raw and ripe coffee beans in bulk: whether coffee beans contain sugar: sugar-free origin: Ethiopian coffee types: other roasting degrees: light roasting

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Producing area: Shaqisuo producing area in Guji region

Baking degree: light baking

Treatment: washing

Water-washed coffee flavor is not easy to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City baking degree; some essential excellent Ethiopian water-washed coffee beans, sometimes can be detected obvious rising lemon, citrus essential oil, jasmine, honey and so on, the sour taste is obvious, mellow and thin.

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

"Ethiopian Sidamo" is a type of single origin and grows in Arabica coffee in Ethiopia's Sidamo province. Like coffee in most African countries, Ethiopian Sidamo is characterized by small gray beans, but characterized by its rich, spicy, wine or chocolate-like taste and floral aroma. The most distinctive flavors found in all Sidamo coffee are lemon and citrus with bright and crisp acidity. Sidamo Coffee includes Yirgachefe Yega Snow Coffee and guji Coffee, both of which are of high quality.

Variety: local native species Heirloom

Producer: local small farmers

Flavor: White grape juice, citrus, Earl tea

[Sidamo sidamo]

The coffee flavor of Sidamo is very diverse, because of the different soil composition, regional microclimate and countless native coffee varieties, the coffee produced in each urban area has obvious differences and characteristics. The Sidamo producing area (Sidama) is located in southern Ethiopia. The industry here is dominated by agriculture, and the coffee-growing area is located around the East African Great Rift Valley (Great Rift Valley).

[factory introduction]

Shakisso/Shakiso is located in the Guji producing area of Sidamo, in the south of Oromia, close 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. It is one of the micro-producing areas with regional characteristics in the Sidamo producing area. The coffee in this region is quite unique, and the coffee produced has often attracted the attention of the market. The original meaning of Ninety Plus's legendary nekisse comes from Nectar from shakisso, and its producing area and name are all from Shaquiso Shakisso.

Flavor description: lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl tea at the end

Coffee beans in Indonesia and Africa are classified according to the proportion of defective beans. Indonesian beans are mainly divided into six grades, namely G1--G6. The highest grades of washed beans are G1 and G2, and those of sun-dried beans are G1 and G3.

What does that mean? As follows:

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

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

A few points to pay attention to:

A) Gr-1 is available both in washing and in the sun, provided that there is a "zero" defect and Premium Cup. Whether it's washing or tanning, Gr-1 rates the boutique of the boutique or Cup of Excellence coffee.

B) the lowest level of sun-tanned Shifei and Sidamo is Gr-4.

C) beans of the same level, such as Lim Gr-2, have both good and bad, depending on the sorting level and input of the exporter.

D) to meet the requirements of existing "zero" defects, Gr-1 beans (including those washed in water or in the sun) are extremely rare because of the high cost of processing and very few suppliers will do them.

The Guji producing area, located in the southeast of the well-known Yega Snow production area, is the highest in Ethiopia, with an average elevation of more than 1800 meters. The significant temperature difference between day and night makes the growth of coffee beans more complete and sweeter; with fewer insect pests, coffee farmers can grow in an all-organic way, coupled with their own fertile black soil, so that Guji has all the local conditions to produce high-quality coffee. During the growing season, small farmers pick ripe red berries from their neighbors and send them to the treatment plant, and place them on a well-ventilated African scaffolding to control the temperature and fermentation degree. After removing the pulp, the water content is reduced to between 11.5% and 12%. It is a good time for people and people-but under the ECX trading system in the past, Gu Ji only belonged to the producing area under the flavor of Sidamo A (figure 1) and was an unknown rookie. But because the flavor is so unique and eye-catching, ECX has to separate Guji into a unique flavor (figure 2).

In view of the disadvantages of the traditional solarization method, the water washing method comes along with it. Use a peeling machine to separate most of the pulp from the coffee beans, then guide the shelled beans to a clean sink, soak them in water and ferment to completely remove the residual pulp layer. In the past (about five years ago), washing was often the first choice for good coffee bean treatment. Through water treatment, unripe beans and defective beans are selected because of buoyancy, and the fermentation process is easier to control, so the flavor is not mixed like sun beans, but shows obvious acidity, complexity and cleaner (without any negative flavor, such as astringency or sharpness). But it is also because it is too "clean" and the richness of the flavor is a little weaker.

The reason why the Guji producing area can stand out and become a new bright spot in the eyes of boutique coffee fans, in addition to its own geographical advantages, high-quality farmers and changes in the division of ECX, the micro-producing area of Shakisso (sometimes translated as Shakiso) also plays an important role. Shaquiso's coffee belongs to the Guji producing area, and the flavor is of course quite unique. Coffee Review won a brilliant score of 95 points in April 2014, which has already attracted the attention of the market to further enhance the potential of the market. It is no exaggeration to say that Gu Ji is a rising star of Ethiopian coffee.

Ethopia Ethiopia

Population: 93877000

The name of the producing area of Ethiopia is the most recognized in the coffee industry, and it is currently the country with the highest number of coffee names as the name of the producing area. This is the case today, and the future is foreseeable. In addition, the Arabica genetic potential of the original species and wild species will also be a major advantage of Ethiopian coffee.

SIDAMO

Hidamo and two other regions, ─ Hara and Yegashev, were approved by the Ethiopian government to register their trademarks in 2004, making the region's reputation and local coffee beans more recognizable. Hidamo's mixed use of water washing and sun treatment is popular among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, locals called themselves Sidama. Therefore, Sidamo or Sidama is the general name of coffee beans in this area. Some high-quality coffee beans from Ethiopia are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Variety: Heirloom

LIMU

Even without the reputation of Hidamo and Yegashev, Lim still produces amazing coffee. Most of the areas are small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Variety: Heirloom

HARRAR

This area is the town around Hara and is the oldest production area. Coffee in this area is so special that it is not in an environment that requires additional irrigation. Hara enjoys a high reputation over the years, although the sun treatment can adjust the original turbid, woody soil flavor to a bright blueberry flavor. Coffee beans are so special and memorable that people who have worked in this coffee industry have opened their eyes to the diversity of bean flavors.

Altitude: 1500-2100m

Harvest: November-February

Variety: Heirloom

Ethiopia Natural Guji Shakisso G1

Ethiopian Sun Valley Giachajiso G1

Country Ethiopia (Ethiopia)

Guji Zone, Shakisso woreda in producing area

Local regional small-scale farmers

Treatment Solar treatment (Natural)

Variety original Ethiopian species (Heirloom)

1800-2000 meters above sea level

Dark soil and red clay

Packing specification bulk 5KG vacuum packing, whole gunny bag 30KG packing

Flavor essay: passion fruit and blueberry jam, ripe tropical fruit, cherry chocolate cake, Body thick, sweet.

The administrative region of Ethiopia is divided into four grades, the order from big to small is Region, Zone, woreda and kebele. Most of the names of raw coffee beans follow this rule. Guji-Shaquiso, which is located in the southeast of Yejia Sheffield, a well-known producing area, belongs to Oromia Region → Guji Zone → Shakisso woreda, belonging to the regional source of coffee beans.

Just like Yejia Xuefei became well-known after becoming famous, so it became an independent producing area. Guji became an independent production area by ECX in 2010 because of its superior geographical location and cup flavor. Shakisso (sometimes translated as Shakiso) is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejia Shifei, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), and a significant temperature difference between day and night, so that the local has all kinds of local conditions to produce high-quality boutique coffee. Almost all the sources of local coffee production belong to the form of individual small farmers. At the arrival of the production season, the ripe red transparent berries from their neighbors are picked and sent to the treatment plant, and placed on a well-ventilated African scaffolding to control the temperature and fermentation degree. After the pulp is removed, the water content is reduced to between 11.5% and 12%. When the post-processing and static operation are completed, the export is done through the competitive bidding system of the ECX Ethiopia Commodity Exchange. Local exporters or international buyers follow this system to find their favorite raw coffee beans.

In recent years, the most eye-catching producing area in Ethiopia is Yejia Sheffield. Guji-Shakisuo is less well-known than Yejia Sheffield, but under the trend of soaring overall prices in 2015, international boutique buyers are looking for other neighboring producing areas, such as Sidamo, Limu, Jimma … Wait, wait,

Guji-Shaquiso coffee is actually quite unique, and the coffee produced has also repeatedly attracted market attention. Ninty Plus launched the legendary bean Nekisse at the end of 2009, which originally means "nectar from Shaquiso" (Nectar from Shakisso). The origin and naming come from Shakisso. Another Level Up-produced Derar Ela, which is also produced in Shaquiso, was repeatedly praised by Taiwan businessmen last year, and won an excellent score of 95 Coffee Review points in April 2014.

Sidama is located in southern Ethiopia. The landscape of this area is so varied that each town has its own unique and diversified coffee flavor. Shakisso is located in Guji, Morri, Xida.

(Guji) production area, located in the southeast of Yejia Sheffei, with an average altitude of more than 1800 meters, has fertile black soil and a significant temperature difference between day and night, so that the local has all kinds of local conditions for producing high-quality coffee. Guji − Shakiso's coffee is quite unique, and its coffee has repeatedly won market attention, and scored a high score of 94 in the 2016 Coffee Review coffee evaluation.

Producing area: Sidamo / Guji / Shakisso

□ altitude: 1850 Murray 2000 meters

□ varieties: native species.

□ treatment: traditional washing

□ level: ECX G1

□ flavor description: cantaloupe, cocoa, lemon, citrus, balanced Earl tea, light flower aroma.

□ Ethiopia District is divided into four grades, the order from large to small is Region, Zone, woreda, kebele. Most of the names of raw coffee beans follow this rule. This Guji / Shaquiso is located in the southeast of the well-known producing area of Yejia Sheffield. It belongs to Oromia Region/Guji Zone/Shakisso woreda in administrative division and belongs to regional coffee producing areas. Just as Yejia Xuefei became an independent producing area after it became famous, Guji became an independent producing area by ECX in 2010 because of its superior geographical location and measured flavor. Shakisso (sometimes translated as Shakiso) is the micro-producing area that attracts the most attention of the international coffee market in the Guji producing area, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), and a significant temperature difference between day and night, so that the local has the local conditions to produce high-quality coffee. Almost all the sources of local coffee production belong to the form of individual small farmers. With the arrival of the production season, picking their own fully ripe red berries and sending them to the local regional processing plant to complete the post-processing operation, and then through the competitive bidding system of the ECX Ethiopia Commodity Exchange for export process.

In recent years, in addition to Yejia Sheffei, which has been favored for a long time, many potential producing areas have been discovered, and international boutique coffee buyers have turned to other producing areas, such as Sidamo,Limu,Jimma. Wait. As the coffee produced by Guji / Shaquiso does have remarkable uniqueness, it naturally attracts the attention of the market. In particular, it is worth mentioning that the legendary beans (Nekisse) launched by the well-known coffee brand Ninty Plus at the end of 2009, which originally means "Nectar from Shakisso from Shaquiso". The raw beans are derived and named from Shakisso.

Near the famous Kaffa forest in Ethiopia, Africa, the whole region is a wild coffee forest, with at least 1000 coffee varieties. At present, scholars and experts recognize that Arabica varieties are the birthplace of Arabica varieties and are also the treasure house of global coffee genes. Generally known as Ethiopia Ye Xuefei coffee variety as Heirloom, in fact, does not refer to a single specific variety, the Chinese translation of Heirloom is "family heirloom", meaning that the original variety from the place of origin of coffee, is a God-given treasure, the size, appearance, shape of its raw beans are quite different, can not be seen in other producing areas, this is also the unique characteristics of African Ethiopian Yejia Xuefei coffee. Shaqisuo is located in the southeast of Yejia Sheffield, a well-known producing area, and belongs to Oromia Region → Guji Zone → Shakisso woreda in administrative division, which belongs to the source of coffee raw beans of regional type. Just like Yejia Xuefei became well-known after becoming famous, so it became an independent producing area. Guji became an independent production area by ECX in 2010 because of its superior geographical location and cup flavor. Shaqisuo is the most attractive micro-producing area in the Guji producing area, which is located in the southeast of Yejia Shifei, with an average altitude of more than 1800 meters. The fertile black soil (Vertisol) and significant temperature difference between day and night make the local have all kinds of local conditions for producing high-quality coffee. The sources of local coffee production almost all belong to the form of individual small farmers. At the arrival of the production season, the ripe red transparent berries from their neighbors are picked and sent to the treatment plant, placed on a well-ventilated African scaffolding to control the temperature and fermentation degree, and after the pulp is removed, the water content is reduced to between 11.5% and 12%. After the completion of the post-processing and static operation, it is exported through the competitive bidding system of the ECX Ethiopia Commodity Exchange.

Previously, we introduced Ethiopia's Yega Snow Coffee, which has become the target of international boutique coffee fans because of its special floral fragrance and lemon and citrus flavor, which in turn has led to an increase in the domestic demand market in Ethiopia. In the case of everyone scrambling for it, it is conceivable that the price of Yega snow coffee is becoming more and more expensive (how can we afford it? -Let's talk about Guji today!