Ethiopian Sidamo Valley Geisha G1 washing method

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In the Guji producing area in West Dharma, there are more than a dozen articles with a score of more than 92 points on the Coffee Review website, and there are also several times with a high score of 94.95. the famous Yadi comes from the Guji producing area. There are towering mountains, highlands, plateaus, valleys and plains, diversified topography, fertile black soil, and significant temperature difference between day and night, so that the local area has all the local conditions for producing high-quality coffee. Almost all the sources of local coffee production belong to the form of individual small farmers, picking ripe red berries from their neighbors and sending them to the processing plant when the production season comes. Place it on a well-ventilated African scaffolding to control the temperature and fermentation degree, remove the pulp and reduce the water content to between 11.5% and 12%, and then export through the bidding system of the ECX Ethiopia Commodity Exchange when the post-processing and static operations are completed.

Ethiopia

Sidamo Valley Geisha G1 washing treatment method

Production area: Sidamo

Grade: G1

Altitude: 1800-1930m

Variety: Heirloom

Treatment: washing

Flavor: Maple syrup, lemon and citrus, honey, cream, coffee flower, caramel

Glass test notes: delicate berry aromas, sweet and sour blueberry, lemon and citrus, cherry chocolate cake and Sydney liqueur in the middle and back.

Introduction of origin:

Sidamo is one of the nine largest coffee producing areas in Ethiopia, with an altitude of between 1400 and 2200 meters above sea level. The main planting area is located in the East African Rift Valley. People who know how to drink coffee will want to go to the place of pilgrimage.

Bake on the ground:

Imported high-quality coffee raw beans are carefully roasted in the ground, fresh and direct; therefore, the coffee produced is rich in oil and avoids the deteriorating flavor of coffee beans after oxidation.

Sun features:

Ethiopia only has the sun, so that coffee beans can enjoy the full sun, people protect beans every minute, sometimes turn over and sometimes shade, is for a purpose, bask in the aroma of ripe fruit!

Flavor upgrade:

The flavor of Sidamo has citrus sweetness, more slightly fermented sweetness of sun berries, and fruit wine, rich and delicate taste, reduced bitterness, leaving only mellow.