Ethiopia's organic potential stock! The Guji producing area that is not inferior to Yega Xuefei.

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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? ~) therefore, the response is that everyone is looking for a hidden version of coffee that is slightly less famous, but the flavor and quality is also comparable, and this is how the Guji producing area was discovered. Today, let's talk about the Guji producing area.

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 the ripe red berries near their homes 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%. In the past, under the ECX trading system, Gu Ji only belonged to the producing area under the flavor of Sidamo A (figure 1). 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.