Grading, price, raw bean and baking curve of single bean in Esseguji Xia Qiso producing area

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Grading, price, green beans and baking curve of single beans in Ethiopia Guji Xiachisuo producing area

□ Ethiopia's administrative divisions are divided into four levels, arranged in the order of Region, Zone, woreda, kebele. Most of the coffee beans are named according to this rule. This Guji/Shakisso is located in the southeast of the well-known production area Yejiashefei. In the administrative division, it belongs to Oromia Region/Guji Zone/Shakisso woreda, belonging to regional coffee production. Just as Yejia Shefei became an independent producing area after becoming famous, Guji was independent by ECX in 2010 due to its superior geographical location and measured flavor. Shakisso (sometimes translated as Shakiso) is the micro-production area with the most international coffee market attention in Guji production area, with an average altitude of more than 1800 meters, fertile black soil (Vertisol) and significant temperature difference between day and night, so that the local has all the conditions for producing high-quality fine coffee. The local coffee production sources are almost all individual smallholder farmers. When the season comes, they pick their own fully ripe red berries and send them to the local regional processing plant for post-processing. After that, they will export through the bidding system of ECX Ethiopian Commodity Exchange.

In recent years, in addition to the long-favored Yejia Shefei, many potential producing areas have been discovered, and international boutique coffee buyers have turned to look for producing areas other than Yejia Shefei, such as Sidamo,Limu,Jimma, etc. Since the coffee produced by Guji/Xiachisuo is indeed unique, it naturally gets the attention of the market. Especially worth mentioning is the legendary bean Nekisse launched by the famous coffee brand Ninety Plus at the end of 2009, which originally means "Nectar from Shakisso". The source and name of raw beans come from Shakisso.

Yega Shefi, Ethiopia, Africa is adjacent to the famous Kaffa Forest. The whole area is a wild coffee forest. There are many and complicated coffee varieties, at least 1000 kinds. At present, scholars and experts recognize the birthplace of Arabica varieties and the treasure house of global coffee genes. The coffee variety generally called Ethiopian Yejia Shefei is Heirloom, which does not actually refer to a single specific variety. The Chinese translation of Heirloom is "heirloom," which means the original variety from the birthplace of coffee. It is a treasure given by God. The size, appearance and shape of raw beans vary greatly, which cannot be seen in other producing areas. This is also the unique characteristic of coffee in Ethiopia Yejia Shefei producing area in Africa. Shakisso is located in the southeast of Yejia Xuefei, a well-known producing area. It belongs to Oromia Region→Guji Zone→Shakisso woreda in administrative division, belonging to regional coffee beans. Like Yejia Xuefei, after becoming famous, it became widely known and became an independent production area. Gugi was established as an independent production area by ECX in 2010 due to its superior geographical location and medium flavor. Xiachisuo is the most attractive micro-production area in Guji production area, geographically located in the southeast of Yejia Xuefei, with an average altitude of more than 1800 meters, fertile black soil (Vertisol), significant temperature difference between day and night, so that the local has various terroir conditions for producing high-quality fine coffee. The local coffee production sources are almost all individual smallholder forms. When the season comes, the ripe red berries near their own are picked and sent to the processing plant. They are placed on well-ventilated African shelves to control the temperature and fermentation degree. After removing the pulp, the moisture content is reduced to 11.5%-12%. After the post-processing and standing operations are completed, they are exported through the bidding system of ECX Ethiopian Commodity Exchange.

Before, we introduced Ethiopia's yejia sherphine, which has become the target of international fine coffee fans because of its special floral fragrance and lemon citrus tonality, which in turn has led to an increase in Ethiopia's domestic demand market. With everyone clamoring for it, the price of yerba sherphine is understandably getting more and more expensive (how can we afford it!--) Therefore, people are looking for a hidden version of coffee with a lower reputation but equal flavor quality, and Guji is discovered in this way-let's talk about Guji today!

Factory Name: Dazhen Coffee Front Street Cafe Address: No.10 Baoanqian Street, Guangzhou City Factory Contact: 020-38364473 Ingredients List: Self-baked Shelf Life: 90 Net Content: 227g Packaging Method: Bulk Coffee Bean Ripe Degree: Coffee Ripe Bean Sugar Free Origin: Ethiopia Coffee Type: Other Roasting Degree: Mild Roasting

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia Fiscal year: 2003

Grade: G1

Production area: Chachisot production area in Guji District

Degree of roasting: Light roasting

Treatment method: washing

Washing-type coffee flavor is less likely to have wild flavor, with pure, refreshing characteristics, suitable for City to Full City roasting degree; some excellent Ethiopian washing-type coffee beans, sometimes can be perceived as obvious lemon, citrus essential oils, jasmine flowers, honey flavor, etc., sour more obvious, mellow feeling thin.

Hand-washed Sidamo. 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

Ethiopian Sidama is a type of Arabica coffee of single origin, grown in Sidama province of Ethiopia. Like most African coffees, Ethiopian sidamo is characterized by small grey beans, but is characterized by its rich, spicy, alcoholic or chocolate-like flavor and floral aroma. The most distinctive flavors found in all Sidamo coffees are lemon and citrus, bright and crisp acidity. Sidamo coffee includes Yirgachefe and Guji coffee, both of which are of excellent quality.

Breed: Native species Heirloom

Producer: Local smallholder farmers

Flavor: White grape juice, citrus, Earl Grey

[Sidamo]

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, and the coffee-growing area is located around the Great Rift Valley.

[Factory introduction]

Shakisso/Shakiso is located in the Guji region of Sidama, south of Oromia, next to Sidama and Gedeo. There are many mines in this area, which were used for gold mining in the early days, so there are many potholes in this coffee-growing area. This makes it dangerous to walk between coffee-growing areas. Chachoso is a region of Gugi/Sidamori alone trees, and even Sidamori is a remote area away from most coffee producing areas, where another famous product is gold mining. Miners, land and ethnicity also contributed to regional unrest in 2006. Therefore, the biggest problem facing this area now is the need for manpower to maintain the growing area and harvest coffee.

Local smallholders in the area started growing organic coffee in 2001 and work closely with medium-sized coffee producers who know how to grow forest coffee in the upland. It is one of the micro-production areas with very regional characteristics in the Sidamo production area. The coffee produced in this region is quite unique, and the coffee produced has repeatedly received market attention. Ninety Plus 'legendary bean (nekisse) originally means Nectar from shakisso, and its production area and name are all from shakisso.

Flavor description: lemon and citrus, bright crisp acidity, lemon, citrus, white grape juice, blackcurrant, Earl Grey tail

Indonesian and African coffee beans adopt this grading method according to the proportion of defective beans. Indonesian beans are mainly divided into 6 grades, namely G1-G6. The highest grades of water-washed beans are G1 and G2; the highest grades of sun-dried beans are G1 and G3.

What does that mean? As follows:

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

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

A few things to note:

a) Gr-1 for both wash and sun, provided that there are "zero" defects and Premium Cup. Whether washed or sunburned, Gr-1 is a rating for Fine of Fine or Cup of Excellence coffee.

b) The lowest grade of sun-exposed snow and Sidama is Gr-4.

c) Beans of the same grade, such as Rim Gr-2, are good and bad depending on the exporter's sorting level and inputs.

d) More than the existing "zero" defect requirement, Gr-1 beans (both washed and sun-dried) are extremely rare because of the high processing costs and few suppliers will do it.

The Guji region is located in the southeast of the well-known Yerga Sherphine region and is the highest altitude region in Ethiopia, with an average altitude of more than 1800 meters. The significant temperature difference between day and night makes the growth of coffee beans more complete and sweeter; less pests allow coffee farmers to grow in an organic way, coupled with its own fertile black soil, so that Guji has all the conditions for producing high-quality coffee. During the production season, small farmers pick ripe red berries from their neighbors and send them to the treatment plant. They are placed on well-ventilated African scaffolding to control the temperature and fermentation degree. After removing the pulp, the water content is reduced to 11.5%-12%. It is really a good time and a good man. Under the ECX trading system in the past, Guji only belonged to the production area with Sidamo A flavor (Figure 1). It is a little unknown coffee, but because the flavor is too unique and eye-catching, ECX had to separate Guji into its own flavor (Figure 2).

Given the disadvantages of traditional tanning, washing followed. Harvested berries are peeled to remove most of the pulp from the beans. The beans are then directed to a clean tank where they are soaked in water for fermentation to remove the remaining pulp layer. In the past (about five years ago), washing was often the preferred method of preparing good coffee beans. Through water treatment, immature beans and defective beans are selected due to buoyancy, and the fermentation process is better controlled, so the flavor is not as messy as sun-baked beans, but presents obvious acidity, slightly more complexity and cleaner cup characteristics (no negative flavor, such as astringency or sharpness). However, it is also because it is too "clean" and the richness of flavor is slightly weaker.

In addition to its geographical advantages, high-quality farmers and ECX division changes, Shakisso (sometimes translated as Shakiso) is also a micro-production area that can stand out as a new highlight in the eyes of fine coffee fans. The coffee of Xiachisuo belongs to Guji producing area, and the flavor is of course quite unique. In April 2014, Coffee Review won 95 points, which further enhanced the potential of Guji producing area, which has received market attention. It is no exaggeration to say that Guji is a rising star of Ethiopian coffee!

Ethiopia Ethiopia

Population: 93877000

Ethiopia's appellation is the most recognizable in the coffee world, and is currently the country with the most appellation as coffee. Today, the future is predictable. In addition, the Arabica gene potential of the original species and wild species will also be a major advantage for Ethiopian coffee.

SIDAMO

Shidamo and two other regions, Hara and Yegashev, registered trademarks in 2004 with the approval of the Ethiopian government, increasing the recognition of the region's reputation and the distinctive characteristics of the local coffee beans. Sidamo uses a combination of washing and sun treatment to gain popularity among consumers who like fruit and strong aromas. After Italy withdrew from Ethiopia in 1942, the area was known locally as Sidama. Sidamo or Sidama is the generic term for coffee beans from this region. Some of Ethiopia's high-quality coffee beans are also grown in this area.

Altitude: 1400-2200m

Harvest: October-January

Breed: Heirloom

LIMU

Even without the fame of Sidamo and Yegashev, Lim still produces amazing coffee. Most of the area is small farmers, but there are also some large estates belonging to the government.

Altitude: 1400-2200m

Harvest: November-January

Breed: Heirloom

HARRAR

This area is surrounded by small towns around Harrah and is the oldest production area. The coffee in this area is very special and is not in an environment that requires additional irrigation. Harrah's reputation has long been high, although the sun treatment can modify the original cloudy, woody, earthy taste to a bright blueberry flavor. Coffee beans are so special and memorable that those who have worked in the coffee industry have been opened to the variety of flavors of beans.

Altitude: 1500-2100m

Harvest: November-February

Breed: Heirloom

Ethiopia Natural Guji Shakisso G1

Ethiopia Sun Valley Jixiachisuo G1

countries Ethiopia

producing areas Guji Zone、，Shakisso woreda

producer local regional smallholder

Treatment Method Sunlight Treatment (Natural)

varieties Ethiopian native species (Heirloom)

altitude 1,800 - 2,000 m

soil Dark and red clay

Packing specification Bulk 5KG vacuum packing, whole sack 30KG packing

Flavor notes: Passion fruit and blueberry jam, ripe tropical fruit, cherry chocolate cake, Body thick, sweet and rich.

Ethiopia's administrative divisions are divided into four grades, arranged in the order of Region, Zone, woreda and kebele from large to small. Most of the coffee beans are named according to this rule. The Guji-Shakisso launched this time is located in the southeast of the well-known producing area Yejia Xuefei. In terms of administrative division, it belongs to Oromia Region→Guji Zone→Shakisso woreda, belonging to coffee beans from regional sources.

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.