Ethiopia Sidamohir Amelie processing Plant Ethiopia Sidamo Chire Ameli
For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)
A kind of coffee that the runner-up in the 2014 World Cup brewing competition likes very much.
The Guji producing area of Sidamo, along the Mora Mora River River in southern Ethiopia, has always been considered to be the original producing area of forest coffee (forest coffee). Administratively, Guji belongs to Oromiya/Oromia in southern Ethiopia, and the local race is the "Gujii Oromo" people. Growing coffee has always been the core of Auromian highland culture. There are several small coffee farms in this area. They gather the cherries together and export them after treatment. The washing plant is Hill Amelie washing Plant (Ch'ire Ameli) in Guji's Nensebo woreda region. More than 800small coffee farmers send cherries to the processing plant, after very strict screening. And then put it on the traditional elevated shed bed for sun treatment. The processed raw beans won the third place with an unbelievably high score of 91.75 in the 2015 Ethiopia National Bean Harvest Competition (Ethiopia National Tate of Harvest Competition).
Taste description: strawberries, blueberries, cherries, peaches, guava, citrus.
36 aromas of coffee: chocolate, blackcurrant, cream, lemon and citrus, caramel
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Ethiopia Yegashafi-Dumeso Cooperative G2 Coffee Bean Dumerso Cooperatives
For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style) Ethiopia Yirgacheffe Dumerso Cooperatives G2 comes from the boutique coffee market, Dumerso, a sub-small production area located in the southeast of Yega Sheffield, the coffee beans harvested come from local coffee farmers and are collected.
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Introduction to the style of Kochere Sheepherder Coffee, the Shepherd of Yega Ficher, Ethiopia
With the amazing fruit style of NINETY PLUS, Kochel is a very high-quality coffee in the Yega Sheffield region of southern Ethiopia. Due to the high altitude, wild native coffee, and iron-rich soil, it has active citrus acid, floral aroma, sweet and silky taste, coupled with the famous spice flavor and complex fruit flavor.
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